Raspberry Gratin. There is something magical about raspberries. Soft, tender, fragrant, and flavorful.
So imagine eating a flan with a soft, warm crust that hides raspberries and cream underneath.
That would be the only word I would use to describe this dessert.
More fine dining and weekend cooking than every night. This recipe that I made and am sharing is very easy to make but required some extra steps, prolonging the instant gratification of this exquisite dessert. Well worth the wait.
The only difference between this raspberry gratin and a fruit clafoutis, although very similar in presentation, is that this dessert does not use flour and relies on a browned, caramelized crust.
In this Article
Ingredients needed to make this raspberry gratin recipe
Whole milk is the best for all desserts; this one included. Do keep a close eye on it while boiling, as it tends to happen rather fast.
Extra-large egg yolks help create the custard portion of this dessert.
Granulated sugar with the eggs creates an amazing cream
Cornstarch is the binding agent with this dessert. Flavorless and odorless is a baking favorite.
Unsalted butter: always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Salt: a pinch will balance the sweetness
Crème fraîche adds a velvety flavor to your gratin
Fresh raspberries: gently rinse them and dry. Ensure that there is no bruising
Powdered sugar allows the top of your gratin to form a nice caramelized crust.
Step-by-step instructions on how to make this delicious raspberry gratin
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- Bring milk to a boil in a medium heavy-bottomed pot. Keep an eye on it and turn off the heat as soon as it boils.
- Whisk the egg yolk in a medium bowl and then whisk in half a cup of sugar and the cornstarch. Continue whisking until the mixture thickens and turns pale yellow.
- Slowly whisk the hot milk into the egg mixture, starting with a couple of tablespoons at a time, then more quickly. Pour the egg mixture into the milk pot and whisk constantly. Return the mixture to the stove and cook over medium heat, alternating between the whisk and a spatula until the cream thickens to a pudding-like consistency.
- The whisk will aerate the cream, allowing it to cook and thicken. The spatula is used to clean the pot rim and the bottom where the whisk cannot reach, eliminating any areas that could overcook.
- Remove from the stove and stir in the butter and salt and stir until both are dissolved into the cream.
- Transfer the mixture to a bowl and place plastic wrap over the surface to prevent the cream from forming a skin or hard covering. Poke a few holes in the plastic to let the heat escape. Cool in the refrigerator.
- Once completely cooled, add the crème fraîche by gently folding it in.
- Preheat the broiler, then gently toss the raspberries with the granulated sugar and scatter half on the bottom of a 9-by-9-inch gratin dish. Spoon the custard over the raspberries. Scatter the remaining raspberries on the top.
- Sift the confectioner’s sugar over the top, then place it under the broiler for about 7 minutes, until it starts to bubble and turns golden.
- Serve in the gratin dish with a large spoon.
Giangi’s Pro Tips
- Always add a couple of tablespoons of milk to the egg mixture and stir well. Do not add the milk all at once, as it will scorch and cook the eggs, and you will not achieve the pudding-like consistency that you want.
- You will be required to cool the custard in the refrigerator and cover it. My suggestion is to place it in a wider dish so it cools faster. Do place the plastic wrap over it and pierce a few holes in it. You will see steam bubbles forming; pierce them.
- When under the broiler, pay close attention, as it can go from golden to burnt in a matter of seconds.
Variations and Substitutions
As with all gratins, let your imagination run wild and use your favorite summer fruits or assorted berries. Peaches or plums.
Or sauté apples and/or pears with a dash of cognac, and voilà, you have a fantastic fall dessert to impress your family and friends.
Also choose a gratin dish that is attractive and that you do not mind bringing to your table.
Storing and Reheating
Store: Once completely cooled, cover your gratin and refrigerate for up to 3 days.
Reheat: Bring back to room temperature, then place under the broiler for just a minute or less to get the caramelized top, or enjoy it as is.
If you enjoy this raspberry gratin recipe, check out these flavorful recipes:
Raspberry Gratin
Ingredients
- 1½ cup whole milk
- 3 extra large eggs yolks
- ½ cup granulated sugar, generous
- 2 tablespoons corn starch
- 1 teaspoon corn starch
- 2 tablespoons unsalted butter
- salt, pinch
- 1 cup creme fraiche
- 3 baskets of fresh raspberries
- 2 tablespoons powder sugar
Instructions
- In a medium heavy-bottomed pot, bring the milk to a boil, and then turn off the heat. Whisk the egg yolks together in a medium bowl, and then whisk in ½ cup sugar and cornstarch. Continue whisking until the mixture thickens and is a pale-yellow color.
- Slowly whisk in the hot milk, at first a few tablespoons at the time, and then more quickly. Return the mixture to the stove, and cook over medium heat, alternating between the whisk and a spatula, until the pastry cream thickness to a pudding-like consistency.
- Remove from the stove and stir in the butter and salt. Transfer the mixture to a bowl. Place a piece of plastic wrap on the surface to keep it from forming a skin. Poke a few holes in the plastic to let the heat escape. Cool in the refrigerator.
- When the custard has cooled, fold in the crème fraiche.
- Preheat the broiler. Toss the raspberries with 1 tablespoon granulated sugar, and scatter half of them on the bottom of a 9 by 9-inch gratin dish. Spoon the custard over the raspberries. Scatter the remaining raspberries on top. Sift the confectioners’ sugar over the top and pass under the broiler for about 7 minutes, until bubbling and gratineed on top.
- Serve the gratin at the table with a big serving spoon.
Notes
- Always add a couple of tablespoons of milk to the egg mixture and stir well. Do not add the milk all at once, as it will scorch and cook the eggs, and you will not achieve the pudding-like consistency that you want.
- You will be required to cool the custard in the refrigerator and cover it. My suggestion is to place it in a wider dish so it cools faster. Do place the plastic wrap over it and pierce a few holes in it. You will see steam bubbles forming; pierce them.
- When under the broiler, pay close attention, as it can go from golden to burnt in a matter of seconds.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: French
- Occasion: Mother’s Day
Did you make this?
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