Preheat the oven to 200° C. Dust a little plain flour on a flat surface and roll the pastry out to a thickness of 1cm roughly. Cut rounds of pastry that will fill a 23cm ceramic fluted baking dish. Line the dish with the pastry and prick the base, before chilling for 15 minutes. Don't cut away all the overhanging pastry, but make sure there isn't too much overhanging.
Prepare the batter by combining the milk and vanilla pod in a saucepan and bring up to a simmer. Remove from the heat and allow the flavours to infuse. In a large bowl, whisk together the egg yolks and eggs until light and frothy. Add the sugar and whisk until well blended. Fold in the flour and remove the vanilla pod from the milk.
Gradually add to the egg mixture and whisk until smooth. Line the pastry case with nonstick baking paper and baking beans and bake for 8-10 minutes until the edges start to turn golden. Remove from the oven and discard the greaseproof paper and baking beans.
Return to the oven for 5 minutes until lightly brown all over. Remove when ready and place the raspberries in the pastry case. Fill with the batter until it almost reaches the top. Reduce the oven to 160° C and bake the clafoutis for 20-25 minutes until the filling is set. Remove and allow to cool a little before serving
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