Favorite Fruit Clafouti

A lighter version of the classic French clafouti that swaps heavy cream for nonfat yogurt and uses extra egg whites to keep the custard airy and tender. Fresh raspberries, blueberries, or strawberries line the bottom of a quiche dish, then a pourable batter goes right over top and bakes into a puffed, golden custard.

The batter itself is more interesting than it looks on paper. Honey and a splash of fruit-flavored liqueur give it a floral sweetness that plain sugar can’t match. The yogurt keeps things tangy and light rather than heavy and eggy. Beating everything until frothy before adding the flour builds airiness into the custard so it puffs up in the oven.

Dust with powdered sugar while it’s still warm. That 30-minute rest before serving lets the center set without going cold.

Kitchen Tips

• Use whatever berries look best at the market. This recipe is designed to flex with the season.
• Beat the batter until it’s genuinely frothy and light. A flat, under-mixed batter makes a dense clafouti.
• The center should jiggle slightly when you shake the dish but not look liquid. It firms up as it cools.
• Serve warm, not hot. Those 30 minutes of resting let the custard set so it slices cleanly.

Variations

• Use sliced stone fruit like peaches or plums instead of berries for a more traditional French approach.
• Swap the fruit liqueur for Grand Marnier or Chambord depending on your berry choice.
• Add a tablespoon of almond flour to the batter for a subtle nuttiness that’s classic in cherry clafouti.