Frozen Berry Clafoutis


This Frozen Berry Clafoutis is the perfect breakfast, lunch or dessert for all family members! Oh my goodness, you really need to make this dessert. I’ve had a version of this previously, but it wasn’t quite the same and it had lots of cream inside (and I don’t like cream). This is truly a wonderful recipe and the combination of cherries with raspberries and a hint of orange is divine!

This beautiful mixed berry clafoutis is easy to make, and tastes sensational, making it the best no-fuss dessert you’ll have in a while. It’s perfect for entertaining guests, or just treating yourself on the weekend.


This warm berry custard called a Flaugnarde, similar to clafoutis, may sound fancy, but you won’t believe how easy it is to whip up!

Flaugnarde of Mixed Berries (Clafoutis)

I typically gravitate to warm fruit desserts, berry custards, or bread puddings, so naturally, a Flaugnarde of Mixed Berries has my name all over it. A flaugnarde is a rustic French custard-like dessert that is made with eggs, milk, and fruit and then dusted with powdered sugar and eaten warm. Because this recipe is more of a custard, using whole eggs is a must. So, to lighten it, I replaced the cream with low-fat milk and was really please with the results. 

This mixed berry flaugnarde is just like a clafoutis. However, a traditional clafoutis calls for black cherries – if any other fruit is used, it’s called a flaugnarde. You can make this dessert with fresh berries, plums, or even peaches.


Mixed berry clafoutis

  • cooking oil
  • 1 egg
  • 1/4 cup plain (all-purpose) flour
  • 1/4 cup low-fat milk
  • 1 1/2 tablespoon caster (superfine) sugar
  • 1 teaspoon melted butter
  • 1 teaspoon vanilla
  • 1 cup frozen mixed berries
  • 1/2 teaspoon icing (confectioners’) sugar, to serve


Mixed berry clafoutis

  • 1Preheat oven to 180°C. Lightly spray a 2 cup (500ml) shallow baking dish with cooking oil.
  • 2Whisk egg and flour in a small bowl until combined. Whisk in milk, caster sugar, butter and vanilla extract. Pour into dish.
  • 3Top with berries. Bake 30 minutes or until mixture is puffed and golden. Dust with icing sugar to serve.


You could also serve this with low-GI, low-fat vanilla ice-cream.


For the fruits

  • 300g/10½oz frozen berries
  • 2 tbsp caster sugar 
  • 1 vanilla pod, split
  • 30g/1oz flaked almonds

For the batter

  • 4 free-range eggs
  • 130g/4½oz caster sugar 
  • 25g/1oz plain flour, plus extra for dusting
  • 100ml/3½fl oz full-fat milk 
  • 150ml/5fl oz double cream 
  • few drops almond essence 
  • butter, for greasing

For the white chocolate sauce

  • 250ml/9fl oz double cream 
  • 200g/7oz white chocolate chips 


  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. To prepare the berries, mix the frozen berries with the sugar and vanilla in a bowl. Leave to macerate while you prepare the batter.
  3. To make the batter, whisk the eggs and sugar in a bowl until doubled in volume, then fold in the flour. Bring the milk, cream, and almond essence to the boil in a pan, cool slightly, then pour the liquid into the eggs and sugar mixture, while stirring to combine.
  4. Grease a heavy baking dish with butter and dust lightly with flour. Add half of the berries to the dish, pour in the batter, then add the rest of the fruit. Scatter the almonds over the top, then bake for 20-25 minutes.
  5. To make the white chocolate sauce, bring the cream to the boil in a small saucepan, then remove it from the heat and stir in the white chocolate chips.
  6. Serve the clafoutis with white chocolate sauce poured over the top.


  • Feel free to use just one type of berry instead of a mix.
  • Sub in frozen berries if fresh aren’t in season.
  • If you’re not a fan of berries, you could use another fruit like peaches, apples, or plums.
  • Swap the berries for cherries to make a clafoutis. 
  • Serve with a small scoop of vanilla ice cream or frozen yogurt.
  • I used an oval baking dish, but a 7 x 11 or 9 x 9 dish should work. You may need to adjust the baking time.
  • For individual portions, bake the custard in ramekins for easy portion control.
  • Refrigerate leftovers for up to three days.

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