Saturday, April 21, 2012

Raspberry Clafoutis

Sometimes you can try a dessert at a nice restaurant, and think it's so great that you would probably never be able to make it at home. We have a restaurant nearby our house that made amazing raspberry clafoutis, and we all loved it. It was like a thin, soft cake with raspberries, but it had a bit of a custard texture as well. They renovated the restaurant a while ago and stopped making the clafoutis the way it was, so this week I decided I had to try to make it myself.

I went to Food and Wine for the recipe, figuring that they were probably a good a source as any. This is a super simple recipe and is quick for a last-minute dessert. I did adapt this to make it gluten-free, but I think the flour affected the texture and made it a bit too custardy. It was delicious anyway, but I recommend trying it the regular way if you can. I also used slightly less raspberries than listed below, because they were about to overflow in my pie dish! Enjoy! <3

Raspberry Clafoutis
(from Food and Wine)
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons milk
1 1/2 pints raspberries (3 cups)
Confectioners' sugar, for dusting

Preheat the oven to 350°. Butter a 9-inch gratin dish.
In a bowl, whisk the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.