1 half pint container of raspberries
2 eggs
3 Tbls. sugar
2 1/2 Tbls cornstarch
1 tsp. vanilla
2 oz. semi-sweet chocolate
1 Tbls. butter
1/2 cup whole milk
3 Tbls heavy cream
Butter for greasing four 7 oz. ramekins. 1/2 Tbls sugar mixed with 1/2 Tbls cocoa powder to sprinkle in buttered ramekins. Shake it around and dump out excess.
Beat eggs and sugar until light. Add the vanilla and cornstarch and mix until combined.
Melt chocolate and butter in double boiler. Let cool slightly.
Heat milk and heavy cream together in small saucepan just until warmed. Let sit for a few minutes.
Add the milk mixture to the eggs and sugar. Then add the melted chocolate. Pour mixture into prepared ramekins. Distribute most of raspberries into the clafoutis. Place ramekins in a pan with sides and add enough boiling water to come half way up the sides.
Bake in a preheated 400 degree oven for 25 to 30 minutes or until custard is set.
Remove ramekins from pan and sprinkle each with powdered sugar and fresh raspberries. Serve warm.