Raspberry-Lemon Clafouti

Clafouti(s) is a French baked custard with fruit that rises to the top during baking. It’s traditionally made with cherries, but I much prefer raspberries, and raspberries go oh so well together with lemon. I’m using Martha Stewart’s Cranberry Clafouti recipe as a base for my own, but I’ve cut out most of the lactose (and also used gluten-free flour, which you can ignore if you’re a wheat-eater). Where Martha uses whole milk and heavy cream, I use soy milk and yogurt. Feel free to sub in your own dairy or non-dairy elements for the ones she and I use!

A French dessert with glorious crevices:

  • 2 tbsp of your favorite spread (I used Country Crock Original), to grease your baking dish
  • 2 cups plain (unsweetened) soy milk or another milk of your choice
  • 2 cups fresh or thawed frozen raspberries
  • 1 cup plus 3 tbsp white sugar
  • 1 cup plain whole milk yogurt or equivalent soy/non-dairy yogurt
  • 3/4 cup flour (I used a gluten-free all purpose flour)
  • 4 eggs
  • 4 tbsp lemon juice
  • 1/8 tsp salt

First, grab yourself a glass or ceramic (not metal!) baking dish. Mine is rectangular, 9 x 12″ and about 2″ deep; I’m sure that you can use a round one if you like, as long as the dimensions are similar. Grease the dish with your spread, and sprinkle 3 tbsp of the sugar onto the bottom. Then set it aside.

In a large bowl, sift and combine the flour, salt, and remaining cup of sugar. Then slowly whisk the eggs in until the mixture is smooth. Set this aside, too.

In a food processor or blender (or by hand if you don’t have either), blend or mix the lemon juice and milk together. Then add the yogurt and blend or mix the whole shebang until it’s smooth. Now add this yogurt mixture to the other mixture in the large bowl, and whisk until you have a smooth batter.

Coarsely crush your raspberries with a fork, so that they break apart a bit to let some of the juices out. Then scatter them evenly on the bottom of the dish, on top of the sugar from earlier. The last step before baking is to slowly pour the batter on top of the raspberries. Now bake the dish at 400°F until it’s puffed up at the top, slightly set (it should jiggle a bit in the middle), and medium-brown around the edges–about 35 minutes. Let the dish cool for 15 minutes, during which time it will sink and crack.

I like to pre-cut the clafouti into square slices before serving. How do you say “yum” in French?

2 thoughts on “Raspberry-Lemon Clafouti

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