Raspberry Almond Clafoutis
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Looking to wow your guests with a delicious dessert? Try this delightful raspberry almond clafoutis! Made with fresh raspberries and a touch of almond extract, it’s the perfect blend of flavors. A light dusting of powdered sugar adds a touch of elegance. This simple yet decadent treat is sure to impress at any gathering.
Looking for a show-stopping dessert that’s both effortless to make and indulgently delicious? Look no further than this raspberry almond clafoutis! This delightful treat adds a touch of elegance to any dessert table, making it perfect for gatherings or just a cozy night in. Not only does it look fancy, but it’s a wonderful way to showcase fresh raspberries, turning them into something truly special!
If you’ve ever enjoyed a classic clafoutis, you know how wonderful this dessert can be. While I have a heart for tradition, I can’t resist putting my own twist on things. That’s where this raspberry almond clafoutis comes in, a modern take on a beloved classic.
The almond flavor in this clafoutis is delicate and enchanting, shining brightest when enjoyed warm. But let’s not forget about the star of the show: the tart, juicy raspberries. Their vibrant color and burst of flavor make every bite a little slice of heaven. Trust me, this is one dessert you won’t want to miss.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Eggs
- Sugar
- Vanilla and almond extracts
- Salt
- Flour
- Heavy cream
- Whole milk
- Raspberries
- Butter
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk the eggs, sugar, vanilla, and almond extract together.
- Add the flour and whisk until smooth.
- Add the cream and milk and whisk until combined.
- Pour the mixture into a hot skillet, then quickly arrange the berries.
- Bake until puffed up and golden.
Tips For Success
- Store your pear clafoutis leftovers in the fridge for up to 3 days. You can reheat in the microwave at 15-second intervals or wrap in foil and reheat in the oven. You can also enjoy it cold, but I prefer to warm it back up.
- I do not recommend trying to freeze your pear clafoutis, due to the custardy texture.
- Once your pear maple clafoutis has cooled, top it off with a generous dusting of powdered sugar to make it look extra special. Slice and serve with just the powdered sugar or add a dollop of ice cream or whipped cream.
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Raspberry Almond Clafoutis
Ingredients
- 4 large eggs
- ⅔ cup (113 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ¾ cup (98 g) all-purpose flour
- 1 cup (240 ml) heavy cream
- ⅔ cup (160 ml) whole milk
- 12 ounces (340 g) fresh raspberries
- 1 tablespoon unsalted butter
Instructions
- Position one oven rack to the middle position. Heat the oven to 425°F.
- Place a 12-inch cast-iron skillet in the heated oven for about 10 minutes. Leave the skillet in the oven while you prep the custard.
- In a large bowl, whisk the eggs, sugar, vanilla and almond extracts, and salt until combined, about 1 minute. Add the flour and whisk until smooth. Add the cream and milk and whisk until incorporated.
- Carefully remove the hot skillet from the oven and set it on a wire rack. Add the butter to the skillet and swirl to coat the bottom and sides. Pour the batter into the skillet and quickly arrange the raspberries over the top.
- Return the skillet to the oven and bake for 18 to 20 minutes, rotating halfway through, until the clafoutis puffs up and turns light golden brown.
- Cool on a wire rack for 30 minutes. Sprinkle the top with confectioners' sugar, slice, and serve.
Notes
- Store your pear clafoutis leftovers in the fridge for up to 3 days. You can reheat in the microwave at 15-second intervals or wrap in foil and reheat in the oven. You can also enjoy it cold, but I prefer to warm it back up.
- I do not recommend trying to freeze your pear clafoutis, due to the custardy texture.
- Once your pear maple clafoutis has cooled, top it off with a generous dusting of powdered sugar to make it look extra special. Slice and serve with just the powdered sugar or add a dollop of ice cream or whipped cream.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.