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Orange and Raspberry Clafoutis Recipe

This baked French custard is stuffed with oranges and raspberries, then dusted with powdered sugar—because you deserve it.
Orange and Raspberry Clafoutis Recipe
Photo by Heami Lee

Servings: 4-6
Prep time: 10 minutes
Total time: 45 minutes


1 tablespoon unsalted butter, softened
1 ¼ cups|310 ml whole milk
6 tablespoons|85 grams granulated sugar
1 tablespoon orange extract
1 teaspoon vanilla extract
6 large eggs
1 orange, zested and segmented (juices reserved)
kosher salt, to taste
¾ cup|100 grams all-purpose flour
3 ounces|85 grams raspberries
confectioners' sugar, for dusting


  1. Heat the oven to 425°F. Grease a 9-inch cast-iron skillet with butter. Combine the milk, granulated sugar, orange and vanilla extracts, the eggs, orange zest and juice, and salt in a blender. Don’t add the orange segments! Blend for a few seconds to mix ingredients, then add the flour and blend until smooth, about 1 minute.
  2. Pour the batter into the prepared skillet, then distribute orange segments and berries evenly over the top. Bake until a skewer inserted into the batter comes out clean and a golden crust has formed on the top and bottom of the clafoutis, about 30 minutes. Dust with confectioners' sugar before serving.

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