RASPBERRY CLAFOUTI
Steps:
- Preheat the oven to 350°. 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 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar, cut into wedges and serve.
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Oluwa Funmilayi
[email protected]Overall, I thought this clafouti was a good recipe. It was easy to make and the results were delicious.
Ateeq khan Ateeq khan
[email protected]This clafouti was a bit too dense for my taste. I think I would have preferred a lighter, fluffier texture.
Ansa Mahjabeen
[email protected]I'm not sure why, but my clafouti didn't rise very much. It was still tasty, but it didn't look as impressive as the pictures in the recipe.
Jiamei Nazario
[email protected]This clafouti was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Shan Gul
[email protected]I'm not a big fan of custard, but I really enjoyed this clafouti. The raspberries added a nice tartness that balanced out the sweetness of the custard.
Serialong Mefane
[email protected]I made this clafouti for my kids and they loved it! They asked me to make it again next week.
Hayat Dogar
[email protected]This clafouti is a great way to use up leftover raspberries. I always have a few containers of them in my freezer.
Sameer Rai
[email protected]I'm allergic to almonds, so I substituted almond flour with oat flour. The clafouti still turned out great!
Gaming Sakib
[email protected]I loved the combination of raspberries and almonds in this clafouti. It was a perfect dessert for a summer party.
Osama Sheikh
[email protected]This clafouti was just okay. I've had better.
Narayankahar38 Kahar
[email protected]I'm not sure what I did wrong, but my clafouti turned out dry and rubbery.
MD Ariyan Khan Jhanger
[email protected]This recipe is a keeper! I'll definitely be making this clafouti again.
Rose Waithira
[email protected]I made this clafouti for a brunch party and it was a huge success! Everyone loved it.
Terri Scott
[email protected]This clafouti was a bit too eggy for my taste, but the raspberries were delicious.
Arthur Jackson
[email protected]This was my first time making clafouti and it turned out great! The instructions were easy to follow and the dish was a hit with my family.
Akash Verma
[email protected]I'm not usually a fan of clafoutis, but this recipe changed my mind. The custard was so light and fluffy, and the raspberries added the perfect amount of sweetness and tang.
IVAN SHEMO SMURQ
[email protected]This clafouti was a delightful treat! The raspberries were perfectly tart and juicy, and the custard was creamy and flavorful. I loved the delicate almond flavor that came through in the batter.