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Raspberry Clafoutis

HG Cooks

Raspberry Clafoutis

Recipe by Emma Moore

Summer entertaining can be a breeze if you have the right recipes, and we suggest adding a clafoutis (pron. cla-foo-tee, emphasis on the "tee") to your repertoire. This understated yet elegant French dessert is essentially a baked custard with fruit — and it’s as easy to make as the day is long. Traditionally made with cherries, it's easily tweaked to use whatever's in season, and right now, raspberries are a perfect choice. Emma Moore of Emma's Eatery Catering grew up eating her mother's clafoutis, and suggests playing with different flavour enhancements like lemon zest or almond extract as you experiment with different fruits. Bon appétit.


  • 3 tbsp unsalted butter, melted

  • 3 large eggs

  • ¼ cup plus 2 tbsp whipping cream (milk, light cream or almond milk will work, too)

  • 1 tbsp vanilla extract (or almond extract)

  • 1 lemon, zested (optional)

  • ½ cup all-purpose flour

  • ¼ cup plus 2 tbsp sugar

  • Salt

  • Icing sugar, for dusting

  • 1½ pints local raspberries (about 3 cups total)


  • Preheat oven to 350°F degrees.

  • Melt butter.

  • Whisk together eggs, cream, vanilla extract, lemon zest (if using) and melted butter.

  • In a separate bowl, mix together flour and sugar with a pinch of salt.

  • Slowly add the dry ingredients into the wet and whisk until smooth, 1-2 minutes.

  • Butter a 9-inch gratin dish and dust it with sugar. Alternatively, you can also bake this with parchment paper lining the dish (as pictured) for easy removal.

  • Pour the filling into the gratin pan and scatter raspberries over the whole thing.

  • Bake for 25-30 minutes or until just set.

  • Allow to cool slightly and then serve warm with your topping of choice. You can also serve this at room temperature later in the day.

Tip: Serve with vanilla ice cream, lemon sorbet or whipped cream.

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