Clafoutis is one of my favorite desserts to serve at dinner parties because you most likely have most ingredients in your pantry and it's simple to make. This Earl Grey Raspberry Clafoutis puts a modern spin on the classic French recipe by infusing the rich custard with the Earl Grey tea. The tartness of the raspberries perfectly balances the fragrant, citrusy notes of the Earl Grey, which gives a dessert that's not too sweet. Another clafoutis recipe I have here is this Pear Clafoutis and this Rhubarb Clafoutis, and Plum Clafoutis which is perfect for fall!
I like to get all of the ingredients ready and let it bake while we're having dinner. If you're looking for another Earl Grey recipe, try this Earl Grey Burnt Basque Cheesecake.
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Notes on Ingredients
- Raspberries: Fresh raspberries are ideal for this recipe, as they provide a lovely burst of tartness that balances the sweet custard. However, you can use frozen raspberries if fresh ones aren't available. Just make sure to thaw and drain them well to avoid excess moisture in the batter.
- Earl Grey Tea: For the best results, use high-quality Earl Grey tea bags or loose leaf tea. I also like using decaf tea.
*see recipe card for full list of ingredients and quantities.
How to make this Earl Grey Raspberry Clafoutis
- Preheat your oven to 400°F (204°C).
2. Infuse the Cream: In a small saucepan, add the heavy cream and Earl Grey tea bags. Heat over medium-low until the cream just begins to simmer, about 5 minutes. Remove from heat, transfer the cream to a small bowl, and let the tea steep for an additional 10 minutes. After steeping, gently press the tea bags with a fork or spoon to release all the flavorful liquid. Discard the tea bags.
3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour and sugar until well combined. Create a well in the center for the wet ingredients.
4. Combine Wet Ingredients: In a small bowl, whisk the eggs, infused Earl Grey cream, vanilla extract, and a pinch of salt until smooth. Gradually pour this mixture into the bowl with the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 20 minutes to allow the flavors to meld.
5. Assemble the Clafoutis: Butter and flour a 9-inch round baking dish, ensuring the surface is fully coated to prevent sticking. Scatter the raspberries evenly over the baking dish. Pour the rested batter over the raspberries, making sure they are evenly distributed.
6. Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the clafoutis is puffed and golden brown around the edges.
7. Serve: Allow the clafoutis to cool slightly before serving. It can be enjoyed warm or at room temperature, dusted with powdered sugar if desired.
Variations and Substitutions
- Fruit Variations: While raspberries are a classic choice, this clafoutis is highly versatile and can be made with other fruits such as cherries, blueberries, blackberries, or sliced peaches. The key is to choose fruits that won't release too much liquid during baking.
- Tea Variations: If you're not a fan of Earl Grey, feel free to substitute with another type of tea. Green tea or chamomile can offer a different flavor profile, while chai tea can add a spicy kick.
Tips on Storage
Earl Grey Raspberry Clafoutis is best enjoyed fresh out of the oven when the texture is at its creamiest. However, if you have leftovers, they can be stored in the refrigerator for up to 2 days.
Did you try this recipe?
Would love to hear what you think by leaving a comment below and sharing it on Instagram, Facebook, or Pinterest!
Thanks so much!
Isabelle
Earl Grey Raspberry Clafoutis
Equipment
- 1 9 inch baking pan
- small saucepan
Ingredients
- 2 cups fresh raspberries
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 3 bags Earl Grey tea
- Pinch of salt
- Butter and flour for the pan
- confectioner's sugar optional for dusting
Instructions
- Preheat your oven to 400°F (204°C).
- Infuse the Cream: In a small saucepan, add the heavy cream and Earl Grey tea bags. Heat over medium-low until the cream just begins to simmer, about 5 minutes. Remove from heat, transfer the cream to a small bowl, and let the tea steep for an additional 10 minutes. After steeping, gently press the tea bags with a fork or spoon to release all the flavorful liquid. Discard the tea bags.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour and sugar until well combined. Create a well in the center for the wet ingredients.
- Combine Wet Ingredients: In a small bowl, whisk the eggs, infused Earl Grey cream, vanilla extract, and a pinch of salt until smooth. Gradually pour this mixture into the bowl with the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 20 minutes to allow the flavors to meld.
- Assemble the Clafoutis: Butter and flour a 9-inch round baking dish, ensuring the surface is fully coated to prevent sticking. Scatter the raspberries evenly over the baking dish. Pour the rested batter over the raspberries, making sure they are evenly distributed.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the clafoutis is puffed and golden brown around the edges.
- Serve: Allow the clafoutis to cool slightly before serving. It can be enjoyed warm or at room temperature, dusted with powdered sugar if desired.
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Danielle says
Made this for the first time, and my family devoured the whole thing that same day. I followed the recipe as is, and even if I let the heavy cream boil over (oops), it came out perfectly. It was moist, sweet (but not too sweet), and the earl grey flavor? Amazing. If you want to impress people, this recipe the dessert equivalent of a very good, very tasty party trick.
Newel Tasting Table says
So glad you and your family enjoyed this recipe!! 🙂
Jin says
So incredible. We made this twice over thanksgiving. It’s a perfect balance of sweetness, tartiness, and moist.
Newel Tasting Table says
So glad you loved it!! It really is a great balance of sweet and tart. Thank you for making this recipe 🙂
Isabelle says
[I am the author of this recipe]
Made this for friends in the summer and it was a hit!