Clafouti

By Mary Berg
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SERVES
4
TOTAL TIME

Ingredients

  • 2 teaspoons (10 grams) unsalted butter, room temperature
  • 2 teaspoons (10 grans) unsalted butter, room temperature
  • 3 eggs, room temperature
  • 3/4 cup (177 milliliters) milk, room temperature
  • 1/3 cup (75 grams) sugar
  • 1 teaspoon (8 grams) vanilla bean paste
  • 1 lemon, zested
  • 1/4 teaspoon (1 grams) salt
  • 1/2 cup (65 grams) flour
  • 1/4 cup (45 grams) almond flour
  • 2 tablespoons (20 grams) toasted sliced almonds
  • 1 tablespoon (10 grams) icing sugar

Directions

  1. Heat oven to 375°F (176°C).
  2. Grease four 170 milliliter ramekins with the room temperature butter. Place ramekins onto a rimmed baking sheet leaving space between ramekins.
  3. Divide raspberries between ramekins and set aside.
  4. Place eggs, milk, sugar, vanilla bean paste, lemon zest and salt in a blender; blend well.
  5. Add both flours to the blender and blend just until a smooth batter forms.
  6. Pour the batter into prepared ramekins, just covering the raspberries.
  7. Bake until edges are puffed and middle is almost set, about 30 to 35 minutes.
  8. Cool for five minutes. Scatter with almonds and dust with icing sugar.

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