Raspberry Clafoutis

Adapted from Ruth Reichl, Gourmet Today (2009), page 816.

Conceived in honor of Caleb Borovik's graduation-matriculation.

Serves 8

Special Equipment:

8 individual baking cups with 1 - 1.5 cup capacity

baking sheet large enough to hold 8 baking dishes

food processor or blender

~1 T. unsalted butter

1/2 C. blanched almonds

1/4 C. all-purpose flour

1-1/2 C. whole milk

2/3 C. sugar

4 large eggs

4 T. unsalted butter, melted

1/4 t. salt

1/4 - 1/2 t. almond extract

12 oz. raspberries ( approximately 2-1/2 cups)

4 T. sugar

confectioner's sugar

Preheat oven to 400°F making sure rack is set in middle position.

Butter baking dishes.

Pulse almonds and flour in blender or food processor until finely ground. Add milk, sugar, eggs, melted butter, salt, and almond extract. Blend until smooth.

Divide raspberries among baking dishes. Divide batter into 8 portions and pour over berries. Sprinkle each with 1/2 tablespoon (= 1-1/2 teaspoons) of sugar.

Place baking dishes on a baking sheet and bake clafoutis until puffed and golden, about 30 minutes. Cool slightly. Using a small sieve, sift confectioner's sugar over to dust clafoutis lightly and serve warm.