Wednesday, May 20, 2015

Raspberry Clafoutis

As we're heading into summer (you better believe it!), I'm getting more and more excited to start using fresh seasonal ingredients. Although berries are generally available year-round, I associate them with summer flavors, and therefore tend to use them more as the weather gets warmer.

I recently had the opportunity to feature fresh Driscoll's raspberries for a Raspberries for Dessert recipe contest hosted by The Daily Meal and sponsored by Driscoll's. Raspberries are perhaps my favorite berries, and they are incredibly versatile. I brainstormed for a while trying to come up with something creative yet simple that I could share using these plump and juicy berries.

After much deliberation, I decided to make a simple rendition of a clafoutis (baked custard) studded with the fresh raspberries instead of the traditional cherries. This dessert is absolutely a cinch to make and requires a short ingredient list.

It quickly whisks together and then bakes until golden. Mine was just slightly under when I pulled it from the oven to take photos (I ended up popping it back into the oven again), so make sure you bake yours long enough so it's lightly golden over the entire surface and the center is completely set.

The custard itself is eggy and delicately sweet but incredibly light-tasting with a burst of citrus, while the tart raspberries definitely steal the show. This simple dessert is simple enough to make on a weeknight for your family, yet elegant enough for company on the weekend. I baked mine in a 9-inch pie dish, but any gratin dish that size works.

Raspberry Clafoutis
Serves 6
(Adapted from Food & Wine April 2010)

1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar
Kosher salt
3 large eggs
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons milk
3 cups raspberries (two 6-ounce containers)
Confectioners' sugar, for dusting

Preheat the oven to 350°F. 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 to 40 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.

*Disclaimer* I received coupons from Driscoll's to use toward my berry purchase. My opinions are always my own.


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