Tartine's Cloufitis

I tried Tartine's cloufitis recipe (pronounces kla-foo-TEE) from their Tartine cookbook. It was quite delicious, like a custard with fruit and I like that it wasn't complicated to make. Instead with cherries, I tried it with raspberries. I used 12 oz of fresh raspberries, and modified the recipe slightly based on the recipe on Food and Wine and the Spruce.  I added in the zest from 1 lemon into the egg+flour mixture, and I pre-baked the raspberries at 350 for 15 min.  I also had to use 2% milk instead of whole milk, and did not do the last step of carmelizing the sugar. I thought it was still good!

Here's what I did:

1. Set oven to 350.
2. Lay raspberries on baking sheet and baked for 15min at 350
3. Set oven to 425 after raspberries are done
4. Spray pie or ceramic dish with cooking spray
5. Heat milk, sugar, 1/2 teaspoon vanilla extract, and salt over medium heat until just below a boil, constantly stirring.
6. While milk is heating, whisk flour with 1 egg; then when combined, add 2nd egg, and then 3rd egg. 
7. Add in zest of 1 lemon into this flour+egg mixture
8. After milk is ready, pour in steady stream into flour+egg mixture, constantly whisking
9. Pour this into the prepared pan, and then drop raspberries throughout
10. Bake for 30 min at 425
11. Sprinkle with confectioner's sugar (next time, might try then baking an additional 3-5 min at 500 degrees)

Tartine's Cloufitis (~from Tartine cookbook)

Ingredients:

2 Cups whole Milk (used 2% milk)
3/4 Sugar
1/2 Vanilla Bean (used 1/2 teaspoon vanilla extract)
pinch Salt
3 Large whole eggs
1/3 + 1 T All purpose flour
enough cherries (used 12 oz of raspberries, Tartine's cookbook calls for 2 cups pitted cherries)
1/4 C Confectioner’s sugar for top

Directions:

Preheat oven to 425F. Butter a 9-10 inch pie pan or quiche dish

In a small sauce pan, combine the milk, sugar, vanilla bean (open and scrape out the vanilla too), and salt. Keep over medium heat stirring to dissolve the sugar, to just under a boil. While the mixture is heating, break 1 egg into a heatproof mixing bowl, add the flour, and whisk until it is free of lumps. Add the remaining 2 eggs and whisk until smooth.

Remove the saucepan from the heat. Slowly ladle the hot milk mixture in to the egg mixture while whisking constantly. Pour the mixture into the prepared mold and add the fruit, making sure that the fruit is evenly distributed.

Bake until just set in the center and slightly puffed and browned around the outside, 30-35 minutes. Remove the custard from the oven and turn the oven temperature to 500F. Evenly sprinkle the confectioners sugar over the top of the clafoutis. Return the custard to the oven for 5-10 minutes to carmelize the sugar. Watch carefully, since it will darken quickly.

Let the custard cool on a wire rack for at least 15 minutes before slicing.

Serve warm or at room temperature.