Description
A simple to make, creamy flan-like custard dessert, dotted with fresh, tart raspberries, zesty lemon and served with a smooth dollop of crème fraîche.
Ingredients
Units
- 1/2 cup granulated sugar
- 2 lemons zested
- 1 pint raspberries
- 3 tbsp butter (melted & cooled)
- 3/4 cup all purpose flour
- 1/2 teas salt
- 3/4 cup buttermilk
- 1 teas vanilla
- 4 whole eggs (at room temperature)
- 1-2 tbsp powdered sugar
- 6-8 tbsp crème fraîche
Instructions
- Preheat oven to 400°.
- Grease a 9" baking pan with butter or cooking spray and fill the greased baking pan with raspberries.
- Finely zest the peel of lemons in a small bowl, mix the zest with the sugar until the zest is fully covered in sugar and the sugar is a pretty yellow hue. Set aside.
- Whisk together the flour, salt and 2/3 of the lemon zest sugar.
- Stir in the buttermilk followed by the melted and butter, and the vanilla. Mix until fully incorporated.
- Stir in the eggs, one at a time and mix until combined.
- Transfer the mixture to a blender and mix on high for 3-5 minutes until frothy and light. This will give the clafoutis a light and airy texture.
- Pour the blended batter directly over raspberries in the skillet.
- Place the skillet on a baking sheet and bake on 400° for 15 minutes. Reduce the heat to 350° and bake for another 25-30 minutes until slightly puffy with golden edges and a toothpick inserted in the center comes out clean.
- Place on a cooling rack and sprinkle the remaining orange peel sugar over the top.
- Once the clafoutis has cooled down, sprinkle with powdered sugar, slice into 6-8 wedges and serve with a lemon wedge and a dollop of crème fraîche.