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Raspberry almond clafoutis in a cast iron skillet.

Raspberry Almond Clafoutis

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

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.