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
- Pre-heat oven to 350°f. Butter an 8” diameter glass pie dish with 2” high sides. Dust w/ sugar, shaking out excess.
- 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.
- 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.
- 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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