The dessert that I chose for my Autumn menu is a simple French clafoutis. It includes chocolate and raspberries because I love the combination of the two flavors. Clafoutis are tradionally made with cherries in the South of France. The batter is similar to a pancake batter which is sprinkled with the fruit and then baked. This recipe was inspired by La Tartine Gourmande. Bea’ s wonderful blog humbles me in so many ways. She is a French expat living in Boston with her husband and baby Lulu. She is a food writer, with features in the Boston Globe, and a food stylist. Just looking at her photographs makes me want to throw away my camera and start over with new equipment and an advanced degree in photography. She writes beautifully too. She is working on a cookbook this year and I look forward to it’s publication. All of the food shots will be her own dreamy creations.
This recipe makes only enough for four individual small ( 7 oz.) custard cups. It is not overly sweet, nor is it overly filling. After a rich meal, it is the perfect foil leaving you with just a bit of decadence. One of the changes I would make the next time I make it would be to cook the custards in a water bath to ensure that the bottoms do not overcook. It is best served warm.
CHOCOLATE AND RASPBERRY CLAFOUTIS
1 half pint container of raspberries
2 eggs
3 Tbls. sugar
2 1/2 Tbls cornstarch
1 tsp. vanilla
2 oz. semi-sweet chocolate
1 Tbls. butter
1/2 cup whole milk
3 Tbls heavy cream
Butter for greasing four 7 oz. ramekins. 1/2 Tbls sugar mixed with 1/2 Tbls cocoa powder to sprinkle in buttered ramekins. Shake it around and dump out excess.
Beat eggs and sugar until light. Add the vanilla and cornstarch and mix until combined.
Melt chocolate and butter in double boiler. Let cool slightly.
Heat milk and heavy cream together in small saucepan just until warmed. Let sit for a few minutes.
Add the milk mixture to the eggs and sugar. Then add the melted chocolate. Pour mixture into prepared ramekins. Distribute most of raspberries into the clafoutis. Place ramekins in a pan with sides and add enough boiling water to come half way up the sides.
Bake in a preheated 400 degree oven for 25 to 30 minutes or until custard is set.
Remove ramekins from pan and sprinkle each with powdered sugar and fresh raspberries. Serve warm.
Penny, I love clafoutis. They are one of my very favorite desserts to make for guests. Your little individual ones are precious. And I love the chocolate and raspberries together. I’ll definitely use this idea.
Sam
I love the combination of chocolate and rasberries in your clafoutis. What a delicious and wonderful ending to any meal!
I have only had the traditional one – I love your version!
This looks wonderful. I’m heading over to check out her blog too. You make her sound so great. And your clafoutis, I wish I had one.
Big fan of raspberries. This looks terrific (and anything made in a ramekin, you know I am all over that 😉
What a great recipe. I will have to try this.
Chocolate and raspberries, so elegant. A perfect pairing of flavors with a beautiful presentation. Well done! Would be proud to serve this to my most discerning guests.
Hi Penny,
It’s been a while since my last visit. I have never tried clafoutis and yours sound delicious. Will bookmark to try the recipe. Thanks for sharing. Now I will go visit Bea’s blog …
Your chocolate dessert looks so good…..I would love to make those…and the chicken pie sounds perfect for a rainy night..it is starting to clear here…I wish it was still raining…….
More later,
Kary
It’s hard to beat chocolate and raspberries. This sounds delicious.
one of my favorite combinations and dessert! Love those berries…
Drool……..chocolate and raspberries….and served warm, too! Heaven!