Raspberry Clafoutis

Post date: Oct 13, 2013 7:05:39 PM

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 (porcelain "boats" work well

2 baking sheets large enough to hold 8 baking dishes

food processor or blender

~1 T. unsalted butter (or non-stick spray)

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 in microwave with paper towel covering to control explosions

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 (optional)

Preheat oven to 400°F.

Butter baking dishes or spray with non-stick spray.

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. The batter will be very runny.

Divide raspberries among baking dishes. Divide batter into 8 portions and pour over berries using a measuring cup as a ladle to minimize spillage. Just before baking, sprinkle each with a heaping teaspoon of granulated sugar.

Place baking dishes on a baking sheet and bake clafoutis until puffed and golden, about 30 minutes. Cool for 10 minutes before serving so guests do not burn their hands and tongue. Using a small sieve, sift confectioner's sugar over to dust clafoutis lightly and serve warm with spoons.

Notes:

11/3/18 Made with Zoe and Andrj's help for impromptu "Falling Back with..." dinner. A very easy and forgiving dessert. Tolerates mixing ahead and leaving for later baking while guests are finishing dinner. Also, very easy to stretch into 9 servings by upping all ingredients without having to be very precise.