Raspberry-Almond Clafoutis

Mushy and wet the first time. Added 1/2 tsp baking powder, 1/4c regular flour, and longer cook time and it came out much better the second. This recipe reads as one that hasn't actually been tested. Come on, NYT, you're supposed to be the gold standard. Especially when you charge $.

Made with vanilla instead of almond extract and in a 9 inch cake pan. Otherwise, prepared it exactly as directed. It cooked for 35 minutes and came out perfectly.

Good flavor, not-so-good texture. It is mushy, even with extra baking time. The only change I made was to add about ¼ cup sliced almonds, because I had them. Otherwise, I followed to a T.

Made this today & based on the water content of the raspberries (I didn’t rinse them before adding to the pie pan) I will add 1/4 Cup more of almond flour next time. I used whole milk instead of half & half. I used a Tsp. each of almond & vanilla extract & 1/2 Tsp. of raspberry extract. I sprinkled 2 Tbsps. of vanilla sugar over the top before baking at 45 minutes. Excellent!

Made this for Father's Day - absolutely delicious! Followed the recipe with the suggestions of other reviewers. Used about 125-149 gm (about 1 1/4 - 1 1/3 c?) almond flour and only about 3/4 c half & half. Didn't have blender or food processor available, so I used a hand mixer with whisk attachment. Whisked on medium low until a bit frothy. Baked for 45 minutes. Perfect texture! When I make it again, I may reduce raspberries to two cups - just personal preference. Loved this dessert!!

I have made this three times and all were delicious, but different in presentation. Recipe says to serve it in wedges, which to me means like a cake slice. First one baked longer than 30 minutes and it cut into wedges. But it looked too dark on top. Then I noticed the photo of the recipe is spooned onto plates. My golden top 2nd try came out like the photo and more custardy. Anyone know is the photo right or should it be wedges like cake?

Has anyone added raspberry extract (1/2 Tsp.) in addition to the almond extract? If so how did it come out? When I make this, am going to use whole milk instead of half & half. Will add 2 Tsps. sugar over the top prior cooking. Comments say the 30-35 minutes isn’t enough time in a 375° oven. At top of page cook time says 45 minutes. Will bake for 45 minutes.

Honestly I have not made this yet, and I do not in any way consider myself to be an expert cook, but I wonder: is the issue of sogginess from using a blender? I made a dutch baby recently that indicated using a blender, and i had a similar, not-pleasant result. My feeling (with nothing scientific to back it up) was that the blender (Vitamix) was too "violent" for eggs.

So easy, but the cooking time is significantly longer. Fortunately, we weren't in a hurry and enjoyed the time at the table waiting for dessert.

This was so easy to make and so delicious I was still thinking of it the next day. Thank you, David once again! I will be making this all summer.

Made this with fresh strawberries and vanilla as that is what I had on hand. I also had to sub half n half with milk I added cornstarch and a little butter to. I am diabetic so used sugar substitute. I baked it for 45 minutes in a glass pie dish. The consistency was custardy. The flavor was divine with the browned top tasting reminiscent of the outer shell of an angel food cake. And my sugar free version came in at 160Kcal, 10 carbs, and 7g of protein p/serv making it a perfect any time treat.

Does it matter if you used blanched or unblanched almond flour?

I thought this was great. Nice and light. Weighed all the ingredients and baked for 35 minutes. I used a 9 in cast iron as well. I would like to try this with other berries as well.

Not my fave. It definitely took longer to cook than expected. I did wash and dry the raspberries before adding. I made it exactly as directed using a scale to measure my flour since almond flour can be varying in it's weight depending on how fine of a grind it is. While it was really simple to put together, it just didn't wow me like other clafoutis have. Sadly, I won't be adding this recipe to my line up.

Baking time says 45 minutes at the top left , must be typo in actual recipe steps