Berry Clafoutis Recipe to Celebrate #Pyrex100

March, 2015 · By Coryanne Ettiene

Disclosure:  I’ve partnered with Pyrex® to share a recipe that is special to me with you! #pyrex100 #RaiseYourGlassSweeps

Baked custard, or as the French call it “Clafoutis” when you make it with cherries, is a recipe that my husband grew up on and we’ve had at our brunch table as long as we’ve been serving brunch. Not quite cake, not quite custard, it is a buttery flan like dish that we change with the seasons depending on what fruit we have on hand.  You can almost clock the seasons by our ingredients: berries in the spring, cherries in the summer, apples in the fall and pears in the winter — there are so many variations of this dish that it is hard to find one that is our favorite.   Served room temperature, great with cream, heavenly with a little Brandy when it is made with cherries; this is one dish that makes me feel like I could, quite possibly, be a French baker.

Baked Berry Custard by Coryanne Ettiene

As amazing as it tastes, this is one of those dishes that requires so little clean up.  When I make it, I use my 4 Cup Pyrex® measuring cup so all the mixing is done in one dish…  little clean up, quick prep time, amazing taste….  what more could you ask for? Truth be told, I also take a short cut by melting my butter right in the pie dish and then pour it into my mixing cup once it cools — it not only saves me a step of buttering my pie dish, but it reduces the number of dishes I have to clean.

#Pyrex100 with Coryanne Ettiene




  • 1/2 cup of all purpose flour
  • Pinch of salt
  • 1/4 cup of white granulated sugar
  • 1 teaspoon of lemon zest (when possible I use a Meyer Lemon)
  • 2 cups of fresh berries
  • 1 teaspoon of vanilla extract
  • 3 large eggs, room temperature
  • 3 tablespoons of melted unsalted butter, cooled
  • 1/4 cup of whole milk, room temperature
  • 1/4 cup of sliced almonds
  • dusting of confection sugar


  1. Pre-heat the oven to 375F, add the butter to the pie dish and watch while melts, then remove it and allow it  cool to room temperature.  Use a pastry brush to spread the left over butter across the pie dish.
  2. Add the flour, salt, sugar and zest to your mixing bowl and stir until they are fully blended.  (In a hurry?  You can whiz through the prep by adding everything to a food processor and blitzing one step at a time).
  3. Add the eggs and butter to the dry mix, and stir until smooth.
  4. Slowly add the milk and vanilla to the batter, and stir until very smooth.
  5. Blanket the bottom of the pan with fresh berries, and then pour the batter across the top.  Bake for 35-45 minutes, or until golden brown and cooked all the way through.
  6. Once fully cooked, removed it from the oven and allow it to cool to room temperature before dusting with almonds and sugar.

Berry Clafoutis by Coryanne Ettiene

It seems only fitting to make this classic family recipe in a vintage inspired Pyrex® dish, I suspect that many baked custards have been made in this dish and I am so excited to have one in my kitchen…. it quite possibly the best dish for making Clafoutis.  In addition to this fab pie dish, Pyrex® is releasing two limited-edition product lines to celebrate their 100th anniversary. In an ode to the popular “New Dots” collection of the 1960s, both of the 2015 lines will feature the familiar Pyrex® dot motif in a variety of colors. To learn more about the Pyrex® 100 product line, visit the Pyrex100 website>



You’re invited to join the celebration and win prizes, all you need to do to join the celebration conversation, and learn more about the amazing sweepstakes, live events and giveaways is to connect with Pyrex® on all their social channels!

Facebook: Pyrex Home
Twitter: World Kitchen, LLC
Instagram: Pyrex Home
Pinterest: Pyrex Home





The Pyrex® 100 Days of Giveaways is sponsored by World Kitchen, LLC. There is no purchase necessary to enter. In order to participate, you must be a legal resident of the fifty United States or the District of Columbia and must be at least 18 years old at the time of entry. Entries will be accepted from March 22, 2015 at 10:00:00 a.m. ET until June 30, 2015 at 9:59:59 a.m. ET.

Pyrex® 100th Anniversary Giveaway

Disclosure: I have happily partnered with World Kitchen LLC to share the wonderful Pyrex® 100th Anniversary product line. All opinions are my own.

Berry Clafoutis by Coryanne Ettiene

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