This is a simple dessert to prepare. The tartness of the raspberries really comes through. Based on a French recipe called Raspberry Clafoutis. We tinkered with the recipe to get the flavour and texture we preferred. A great light dessert. Serves 8.
Ingredients
1/2 Cup all purpose flour
1/4 Cup sugar plus 2 Tbsp
pinch of salt
3 Tbsp melted butter
1/4 Cup milk
1/4 Cup sour cream
1/2 Tbsp pure vanilla extract
3 large eggs
3 Cups fresh raspberries
Using a stand mixer, beat the eggs, sugar and vanilla together. Mix until the sugar seems dissolved. Slowly trickle in the melted butter while the mixer is running. (The melted butter should be slightly cooled to avoid cooking the egg mixture)
In a small saucepan heat the milk until it is steaming. With the stand mixer running, slowly trickle the milk into to egg mixture. Add the sour cream and continue to beat mixture for 3 minutes.
Grease a 9 inch pie plate really well. Place pie plate into a large pan. Fill pan with hot water until it’s half way up the pie plate. Do not get water into the pie plate. Pour in the custard mix.
Evenly add the raspberries over the custard. Place into a preheated 350 degree Fahrenheit oven. Bake for 30-35 minutes or until a toothpick comes out clean.
Allow the baked custard to cool, place into the fridge for a hour prior serving.
Enjoy!
