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Raspberry and Sri Lankan Vanilla Clafoutis

This dish is simple to prepare, yet so delicious. It has a custard like texture in the center and is filled with plump fruit (traditionally sweet cherries are used, but I like the tartness of raspberries). Sri Lankan Vanilla has a deep cocoa flavor, notes of black tea and dates, and marshmallow-like smoothness--a perfect subtle backdrop for this dish (you can find ethically sourced Sri Lankan Vanilla from Curio Spice.) Because the recipe itself is not overly sweet, feel free to indulge with the topping of icing sugar.

Serves 4-6

1 vanilla bean (I recommend Curio Spice Vanilla Bean)

1 cup of half and half cream

¼ cup full milk

3 eggs

½ cup of berry sugar (fine granulated sugar)

½ cup of all-purpose flour

1 cup of raspberries (or other soft fruits like cherries, plums, peaches)

Icing sugar for dusting

Preheat the oven to 350°F

Split the vanilla pod in half lengthways and scrape out the seeds with a sharp paring knife (check out my Instagram Reel on how to scrape seeds from a fresh vanilla pod).  Drop the seeds and the pod into a small saucepan, add the half and half the cream and gently heat on the lowest flame. Stir gently to help loosen the seeds into the cream.  After a few minutes, remove the saucepan from the heat and add the milk and set aside.

In a medium bowl, whisk the eggs, sugar and flour.  Remove the vanilla bean from the cream and milk mixture (reserve the bean to use in tea, coffee, or hot cocoa). Stir the cream into the egg mixture for a smooth batter.

Lightly grease your baking vessel(s). You may use a pie dish, gratin dish, or you may wish to use a couple of your favorite oven-proof baking dishes. 

Place the fruits equally into the dishes and then pour the batter overtop, equally between the dishes.

Bake for 40 minutes, or until golden on the top. Dust with icing sugar, and serve warm.


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