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A take on the classic French fruit and custard tart, but made with raspberries and "baked" in the Instant Pot.
Prep Time: 15 min
Cook time: 20 min
Yield: 4-6 servings
Ingredients
Butter for pan
1 1/4 cups whole or 2 percent milk
1/3 cup granulated sugar, plus 3 tbsp
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
approx. 1 cup fresh raspberries, rinsed and well drained
Powdered sugar in a shaker
Directions
In a blender on low speed, mix together the eggs, sugar, flour, vanilla, milk and salt. Pour this mixture into a well-greased pan that fits into your Instant Pot. Place the raspberries on top, evenly spaced but not too crowded. Sprinkle with remaining 3 tbsp of sugar.
Cover the cake pan with foil, sealing well on all sides. If it's a tight fit, you can fashion a sling out of foil to use to lower and lift the pan into and out of your Instant Pot.
Place two cups of water in the inner liner of your Instant Pot. Place a trivet into the pot and place the foil-covered cake pan on the trivet.
Seal and cook at high pressure for 20 minutes. Allow the pot to rest undisturbed for 10 minutes (natural release), and then release all remaining pressure.
Optional: put your calfoutis under the oven broiler to get a light toasty crust on top.
It's best served warm.
Zhuzh it up!
Serve topped with ice cream, whipped cream or yogurt.
This amazing recipe was adapted from a recipe by Julia Child and adapted for the Instant Pot. Find Julia's recipe here.