This vanilla bean clafoutis with raspberries is an elegant yet easy dessert with a custard-like center and sweet-tart fruit baked right in. Infused with Sri Lankan vanilla, known for its deep cocoa notes and velvety smoothness, the batter wraps around juicy raspberries for a naturally sweet and subtly rich finish. Lightly dusted with icing sugar, it’s a perfect dish for brunch, afternoon tea, or a simple indulgent ending to any meal.
This dish is simple to prepare, yet so delicious. It has a custard like texture in the center and is filled with plump fruit (traditionally sweet cherries are used, but I like the tartness of raspberries). Sri Lankan vanilla has a deep cocoa flavor and marshmallow-like smoothness, which is perfect for this dish. Because the recipe itself is not overly sweet, feel free to indulge with the topping of icing sugar.
Split the vanilla pod in half lengthways and scrape out the seeds with the back of a sharp paring knife. Drop the seeds and the pod into a small saucepan, add the half and half the cream and gently heat on the lowest flame. Stir gently to help loosen the seeds into the cream. After a few minutes, remove the saucepan from the heat and add the milk and set aside.
In a medium bowl, whisk the eggs, sugar and flour. Remove the vanilla bean from the cream and milk mixture (reserve the bean to use tea or coffee). Stir the cream into the egg mixture for a smooth batter.
Lightly grease your baking vessel(s). You may use a pie dish, gratin dish, or you may wish to use a couple of your favorite oven-proof baking dishes.
Place the fruits equally into the dishes and then pour the batter overtop, equally between the dishes.
Bake for 40 minutes, or until golden on the top. Dust with icing sugar, and serve warm.
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