«︎ Back to Recipes


Raspberry Almond Clafoutis with Ginger Balsamic Glaze

Our Raspberry-Almond Clafoutis with Ginger-Balsamic Glaze is a showstopper. It will take a little bit of time and love to make it, but you won't mind once you taste the amazing end result! It starts with phyllo dough in lots of heavenly, buttery layers. Brie and fresh raspberries fill in next, followed by a custard made of eggs, sugar, flour, Smith's Half and Half and extracts. Crown your Raspberry-Almond Clafoutis with rolled phyllo that is tucked around the top edges to form a crust, and give it a lovely brush of butter. While it's baking for 40 minutes, you can make the sauce by combining fresh ginger, honey, water, balsamic vinegar and lemon juice. Brush the Raspberry-Almond Clafoutis with glaze, then bake for an additional 10 minutes. Serve when slightly cooled, and drizzle more of that incredible sauce on top. It's a dessert that's worth its weight in gold!  

How to Make


  • 8-oz package phyllo dough, thawed
  • 1/2 cup unsalted butter, melted
  • 4 oz. Brie, cut into pea-sized pieces
  • 6 oz fresh raspberries
  • 3 eggs
  • 1/3 cup sugar
  • 1 tsp almond extract
  • 1 tbsp vanilla extract
  • 2 tbsp flour
  • 2/3 cup Smith's Original Half & Half
  • 1 tbsp grated fresh ginger
  • 1/4 cup honey
  • 2 tbsp water
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice


  1. Heat oven to 350 F.
  2. Unroll phyllo, remove a single sheet and place in the bottom and partially up sides of 8" springform pan. Brush with butter and crisscross with another sheet brushing it with butter.
  3. Pivot next sheet of phyllo slightly and brush with butter. Continue layering until you have 7 layers.
  4. Place cheese in bottom of crust and top with raspberries. Cover with damp paper towel and refrigerate while you prepare custard.
  5. In a small bowl, beat eggs and sugar about 1 minute. Add flour, Smith's Original Half & Half, almond and vanilla. Pour mixture over raspberries.
  6. With remaining phyllo, remove 2 or 3 sheets at a time and roll sheets and tuck phyllo around top edges of custard to form crust. Brush generously with butter.
  7. Bake for 40 minutes at 350 F.
  8. In a small microwave-safe bowl, combine ginger, honey, water, balsamic vinegar and lemon juice. Microwave 20 seconds to heat sauce.
  9. Remove clafoutis from the oven and brush with balsamic mixture.
  10. Cover edges of clafoutis pan with a pie ring to keep crust from burning. Return to oven and bake an additional 10 minutes.
  11. Cool slightly. Serve warm with remaining sauce.


No reviews have been submitted