I followed a recipe for a berry and almond clafoutis, which said to bake it for 20-25 minutes, which I did. It was risen and golden on top, as per the recipe - in fact, even getting a little dark brown. I let it stand for 15 minutes or so but when I served it, it was warm and floppy, even slightly runny in places, definitely not sliceable.
We ate it with cream as a sort of warm puddingy thing and it tasted good. Afterwards I read the comments on the recipe and everyone said the cooking times were off and it actually needed 40-45 minutes. In retrospect (and as my children ate it too), I'm regretting my casualness and feeling anxious that I served up some sort of sweet salmonella soup.
Is the risk on a level with eating soft-boiled eggs? (We do this all the time, without qualms). And as bacteria is killed at around 165°, can it be that even if my clafoutis was undercooked and runny, it would have reached that temperature after 25 minutes in the oven?