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Sliced raspberry almond clafoutis in a white pie dish with golden puffed edges and berries visible through the custard

Raspberry Almond Clafoutis with Less Added Sugar

A French baked custard with fresh raspberries, almond flour, and a fraction of the usual sugar, baked in one dish with no water bath needed.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French-inspired
Calories: 212
Ingredients Method Notes

Ingredients
  

Custard
  • 3 eggs large
  • 240 ml whole milk
  • 60 ml heavy cream
  • 40 g granulated sugar (3 tbsp)
  • 40 g almond flour finely ground, blanched
  • 30 g all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract optional but recommended
  • 1/4 tsp salt
Fruit and Topping
  • 1 tbsp butter softened, for greasing the dish
  • 250 g fresh raspberries (about 2 cups)
  • 2 tbsp sliced almonds
  • 1 tbsp powdered sugar for dusting, optional

Method
 

  1. Heat the oven to 180 C / 350 F. Rub the butter over the bottom and sides of a 25 cm / 10-inch pie dish.
  2. Scatter half the sliced almonds over the buttered dish, then arrange the raspberries in a single layer across the bottom.
  3. In a mixing bowl, whisk the eggs and sugar together for about 1 minute, until pale and slightly frothy.
  4. Whisk in the milk, cream, vanilla extract, and almond extract until smooth.
  5. Sift the almond flour, all-purpose flour, and salt over the egg mixture. Whisk gently until no lumps remain, then let the batter rest for 10 minutes.
  6. Pour the batter slowly over the raspberries, then scatter the remaining sliced almonds over the top.
  7. Bake for 35 to 40 minutes, until the edges are puffed and golden and the center wobbles slightly but doesn't slosh when the dish is shaken.
  8. Cool in the dish for at least 10 minutes before slicing, so the custard has time to firm up.
  9. Dust with powdered sugar right before serving, if using, and slice into wedges.

Notes

  • Whisk the batter by hand, not a mixer, to avoid overbeating and toughening the custard.
  • Use a glass or ceramic dish so you can see the edges turn golden through the sides.
  • Don't skip the rest before slicing, the center needs time to set up properly.
  • Almond flour brands vary in fineness, so sift it if yours looks coarse.