Raspberry Gratin Recipe

Raspberry on wood tableIngredients

  • 1-1/2 lbs. raspberries
  • 3/4 cups sugar
  • 6 tbsp. raspberry liqueur
  • 3 large eggs
  • 1 pinch salt
  • 1/2 cup all purpose flour


Toss the raspberries with two tablespoons of the sugar and the raspberry liqueur. Let sit for 10 minutes. Beat the eggs in a large bowl. Whisk in the salt and the 1/2 cup of the sugar, until just blended. Sift the flour into the bowl, whisking it into the mixture until just blended.

Butter six mini Staub cocotte dishes. Divide the raspberries among them. Divide the egg mixture among the dishes. Sprinkle with the remaining two tablespoons of sugar. Place on a baking sheet in the oven. Cook for 15 minutes or until the top has just begun to harden and the center is still creamy. Broil for a moment to brown. Serve your raspberry gratin immediately for best results.