Staub Raspberry Clafoutis
Light, custardy, and bursting with fresh raspberries—this French-inspired dessert bakes into golden perfection in STAUB minis. It’s rustic, refined, and effortlessly impressive straight from the oven.
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4 SERVINGS
INGREDIENTS
- 3 eggs, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Approximately 30 raspberries
- Powdered sugar, for garnish
HOW TO MAKE IT
- Preheat oven to 375°F.
- Generously grease STAUB mini cocottes with softened butter. Add 7–8 fresh raspberries to each mini.
- In a mixing bowl with a spout (preferred), whisk together the eggs and granulated sugar until well combined. Add the milk and vanilla extract and whisk again until smooth.
- Add the flour, baking powder, ground ginger, and salt. Whisk until just incorporated—do not overmix, as this can make the clafoutis dense.
- Carefully pour the batter evenly over the raspberries in each mini.
- Bake for 20–23 minutes, or until set but still slightly jiggly in the center.
- Allow to cool slightly, then dust with powdered sugar. Serve warm.
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