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!
Sugar’s in the dish!
Whisk your eggs into the dry ingredients
The first mixture is done–all smooth!
Yogurt, lemon juice, and soy milk in the food processor
Add wet to wet
Crush your raspberries with a fork
Line the bottom of your dish with the raspberries, on top of the sugar
Slowly pour the batter into the dish
Ready for baking!
The top will be a bit poofy once it’s done; it will sink!
Gorgeous clafouti crevices!
Raspberry-Lemon Clafouti on PhD Kitchen!
Raspberry-Lemon Clafouti
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