This French raspberry flan in a mini cocotte is actually a raspberry flaugnarde, a delicate traditional dessert from France. Creamy and smooth, it is perfect served warm or cold. It also has the great advantage of being very easy to prepare, and because it turns out so delicious, it has already become the Sunday dessert par excellence at home.
Flaugnarde is a French dessert very similar to clafoutis. The classic difference between the two is that, while the latter is traditionally made with cherries, flaugnarde can be made with any other fruit, such as the raspberries we use in this recipe. Its texture is very reminiscent of a light flan or baked custard, similar to the classic flan pâtissier.
You can use a tart tin, but making it in the Staub cast iron mini cocottes not only gives the raspberry flaugnarde a beautiful and very traditional individual presentation, but is also a wonderful way to save time when baking it. You’ll see that when you bring the dessert to the table served like this, this creamy raspberry flan will be greeted with spontaneous and thoroughly deserved applause.
Here is the recipe for raspberry flaugnarde, or French raspberry flan in a mini cocotte. I hope you like it as much as we do at home.
Ingredients
- 3 eggs (room temperature)
- 50 g sugar
- 1 teaspoon vanilla extract
- 240 ml milk
- 65 g plain flour
- 1 teaspoon baking powder (Royal type)
- 1/2 teaspoon ground ginger
- 1 pinch of salt
- 120-150 g fresh raspberries (about 30 raspberries)
- Icing sugar to decorate
Preparation
- Start by heating the oven to 190ºC and greasing the inside of the 4 Staub cast iron mini cocottes you are going to use to make the dessert with butter. Place the mini cocottes on an oven-safe tray and set aside.
- In a large bowl, add the sifted flour with the baking powder, ground ginger, sugar and pinch of salt. Stir lightly with a whisk.
- Add the eggs, vanilla extract and milk. Mix gently until all the ingredients are combined; do not beat too much so that the texture remains light and creamy.
- Divide the raspberries between the small cocottes (7 or 8 in each one).
- Gently pour the batter over the raspberries, dividing it between the 4 mini cocottes.
- Bake until you see that the edges are golden and set, but the centre is still slightly wobbly (about 20-22 minutes).
- When ready, remove from the oven and leave to rest for a few minutes until warm.
- Dust with icing sugar before serving warm or, if you prefer, chill them a little in the fridge before bringing them to the table.
Suggestions
- If you fancy this type of dessert, on the blog you can find the recipe for raspberry and nectarine flaugnarde, or the recipe for cherry clafoutis with almonds, honey and orange blossom.
