160kcal
4g
7g
2g
4g
6g
16g
72mg
- 200ml / 7fl oz Full-fat milk
- 1 tsp Pure vanilla extract
- 1 tbsp Maple syrup
- 200g / 7oz Raspberries
- 4 Eggs
- 100g / 3.5oz all-purpose Plain flour
- 40g / 1.5oz melted Unsalted butter
1. Preheat the oven to 180°C (200°C/400°F).
2. Add 100g all-purpose Plain flour, 40g melted Unsalted butter, 200ml Full-fat milk, 1 tsp Pure vanilla extract, and 1 tbsp Maple syrup to a food processor and blend until smooth.
3. Set aside to rest for 5 minutes.
4. Distribute 200g Raspberries between 12 muffin tin holes.
5. Pour in the batter so that it comes two-thirds of the way up in each muffin hole.
6. Bake for 15–20 minutes until puffed up and starting to turn golden on top.
7. Let the clafoutis sit in the tin for 5 minutes before gently easing away at the sides and removing from the tin.
8% of RDI
7% of RDI
7% of RDI
0% of RDI
0% of RDI
7% of RDI
49% of RDI
The raspberries give a sharp and zingy taste to these egg custards. For a sweeter taste, use blueberries instead. Dusting with icing sugar is optional.
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