Fruit Clafoutis (Raspberry And Custard Pie) by brianjwood

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Fruit Clafoutis (Raspberry And Custard Pie)
Submitted by brianjwood on October 11, 2002 at 4:47 am

DESCRIPTION
Fruit Clafoutis (Raspberry & Custard Pie)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This should be delicious - I hope you enjoy it.
Cheers, Brian

I have published recipes for clafoutis in the past, but this one is simpler and easier than the classic version. Traditionally made with unpitted cherries, you can use virtually any fresh fruit or berry in place of the raspberries in this recipe.

French Raspberry and Custard Pie (Clafoutis aux Framboises)

3 Tbs (45 ml) butter
1 cup (250 ml) all-purpose flour
1 cup (250 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (180 ml) milk
2 1/2 cups (625 ml) fresh or frozen raspberries,
thawed if using frozen
Whipped cream for garnish (optional)

Place the butter in a deep 9-inch (23 cm) pie or cake pan and heat in a preheated 375F (190C) oven until the butter is melted. Meanwhile, mix together the flour, sugar, baking powder, and salt in a bowl. Stir in the milk until smooth. Pour the batter into the pie pan and pour the raspberries (including any juices) into the middle of the batter - do not stir. Bake for 40 to 50 minutes, until the custard is set in the middle. Serve warm or cold, garnished with whipped cream
if desired. Serves 6 to 8.
Reproduced with permission from The Chef
Bon appetit from the Chef at World Wide Recipes

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