Raspberry Gratin. There is something magical about raspberries. Soft, tender, fragrant, and flavorful. They can be enjoyed simply with some whipped cream, or in a pie, and best of all in cobblers.
So imagine eating a flan with a soft warm crust that hides warm raspberries and a warm cream underneath.
That would be the only word I would use to describe this dessert. This is an adaptation from Susanne Goin, “Sunday Suppers at Lucques”. I have purchased her cookbook since it first was published in 2005. Great book with an assortment of complex recipes and flavors. More fine dining and weekend cooking than every night. This recipe that I made and 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 on presentation, this dessert does not use flour.
Like all gratins, let your imagination go wild and use your favorite summer fruits or assorted berries. Peaches or plums. Or sautee apples and or pears a dash of cognac, and voila you have a fantastic fall dessert to impress your family and friends.
Choose also a gratin dish that is attractive and you do not mind bringing to your table.
- 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 off the custard in the refrigerator and cover it. My suggestion to you is to place it in a wider dish so you can cool it off faster. Do place the plastic wrap over it and pierce a few holes. You will see bubbles of steam forming, pierce them.
- When under the broiler, pay close attention as it can go from golden to burnt in a matter of seconds.
- 2 hrs 30 mins total
- 10 mins prep
- 20 mins cook
- 2 hrs Cooling
- serves 4 people
1 ½ cup whole milk
3 extra-large egg yolks
½ generous cup granulated sugar
2 tablespoons corn starch1
1 teaspoon corn starch
2 tablespoons unsalted butter
pinch of salt
1 cup creme fraiche
3 baskets of raspberries
2 tablespoons powder sugar
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.
Products and Equipment used to make this recipe
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