Raspberry Custard Cake

A cross between custard, pudding and cake, this is a spin on the traditional French dessert from Normandy named "Clafoutis". Typically made with cherries, I have substituted raspberries and added buttermilk for a tangy flavor. Bake this while you are eating dinner to serve warm or bake the night before to serve cold, equally as delicious!

A cross between custard, pudding and cake, this is a spin on the traditional French dessert from Normandy named “Clafoutis”. Typically made with cherries, I have substituted raspberries and added buttermilk for a tangy flavor. Bake this while you are eating dinner to serve warm or bake the night before to serve cold, equally as delicious!

  • ¼ Cup whole milk
  • ¼ Cup heavy cream
  • ¼ Cup buttermilk
  • 3 Large eggs
  • ½ Cup sugar
  • 1 Tsp vanila extract
  • Pinch of salt
  • ½ Cup all purpous flour
  • 9 oz Fresh raspberries
  • Powdered sugar for garnish

 

    1. Pre-heat oven to 350°f.  Butter an 8” diameter glass pie dish with 2” high sides. Dust w/ sugar, shaking out excess.
    2. Combine milk, cream, buttermilk, eggs, sugar, vanilla, salt and flour in a            blender.  Blend for 1 minute, scraping down the sides and blending for another 15 seconds.
    3. Pour half of batter into the pie dish and scatter raspberries on top.  Cover with additional batter.   Bake cake until puffy and evenly browned and a knife inserted in the center comes out clean, about 35-45 minutes.  Cool completely in pan on a rack.
    4. Carefully unmold cake from its pan and invert onto a plate.  Cover with a serving platter and flip the cake so that it is right side up.  Sprinkle liberally with powdered sugar and serve.

 

Serves 8

 

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