RASPBERRY CLAFOUTI

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THE BEST WAY TO EAT RASPBERRIES IS OF COURSE PLAIN WITH WHIPPED CREAM OR ICE-CREAM OR JUST UNADOURNED!  BUT IF YOU HAVE SOME LEFT THAT YOU WANT TO COOK, TRY THIS RECIPE FOR RASPBERRY CLAFOUTI COMPLETE WITH VIDEO BY ERIC RIPERT  

 

 

RASPBERRY CLAFOUTI FROM ERIC RIPERT

 Yield : 2 servings as side

 

INGREDIENTS

Raspberry Clafouti
Serves 2
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Ingredients
  1. 1 tablespoon butter
  2. ¼ cup sugar + more for ramekin
  3. 1 large egg
  4. 6 tablespoons half and half
  5. 1 teaspoon vanilla extract
  6. 3 tablespoons all purpose flour
  7. 1 cup fresh raspberries
Instructions
  1. Heat toaster oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar.
  2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
  3. Add the all purpose flour and whisk very well.
  4. Divide the raspberries into the ramekins and pour the batter over the raspberries.
  5. Bake for 8 - 10 minutes until golden brown and the middle is set.
  6. 6. Serve with a scoop of ice cream. (optional)
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