RASPBERRY-ALMOND CLAFOUTI

Raspberry-Almond Clafouti image

Provided by ratherbeswimmin

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 pint ripe raspberries
2/3 cup creme fraiche or 2/3 cup sour cream
1/3 cup whole milk
1/2 cup unsalted butter, melted and cooled (divided)
3 large eggs
1/2 teaspoon pure vanilla bean paste or 1/2 teaspoon vanilla extract
3/4 cup cake flour
1/2 cup sugar (divided)
salt, a pinch
1/4 cup sliced unblanched almonds

Steps:

Preheat oven to 400°.
Butter a 9-inch deep-dish glass pie plate.
Place raspberries in the pie plate, and set aside.
Combine the creme fraiche, milk, 6 tablespoons of the butter, the eggs, and vanilla in a blender or a food processor and process until smooth.
Whisk together the flour, 1/3 cup sugar, and the salt in a bowl.
Whisk in the creme fraiche mixture just until blended.
Pour the batter over the raspberries.
Drizzle with the remaining 2 tablespoons butter, and sprinkle with the almonds and the remaining sugar.
Bake for 40 minutes, or until golden brown.
Let cool on a wire rack for 10-15 minutes, and serve warm.