Raspberry Clafoutis

Name: Raspberry Clafoutis
Ingredients: 4 None whole eggs + 2 egg yolks; 1/4 cup heavy cream; 5 tbsp butter, melted, cooled; 1 1/2 cups ground almonds; 2/3 cup granulated sugar; 1/4 cup gluten-free cornstarch; 1/4 lb raspberries; 2 tbsp sliced almonds, toasted; None None heavy cream or gluten-free vanilla custard, to serve

9 ingredients

3 steps

Ingredients

4 None whole eggs + 2 egg yolks
1/4 cup heavy cream
5 tbsp butter, melted, cooled
1 1/2 cups ground almonds
2/3 cup granulated sugar
1/4 cup gluten-free cornstarch
1/4 lb raspberries
2 tbsp sliced almonds, toasted
None None heavy cream or gluten-free vanilla custard, to serve

Directions

1

Preheat oven to 350°F. Lightly grease 6 shallow ramekins. Place on a baking tray.
2

Whisk eggs and yolks together. Gradually add cream and butter, whisking constantly, until combined. Combine ground almonds, sugar, cornstarch and a pinch of salt then gently fold in. Distribute between ramekins. Arrange raspberries over top, pushing gently into mixture.
3

Bake for 10-15 mins, or until golden. Let cool for 5 mins. Sprinkle with almonds. Serve warm or at room temperature, with cream or gluten-free custard.