Servings: 4-6
Prep time: 10 minutes
Total time: 45 minutes
Ingredients
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
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Directions
- 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.
- 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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