Raspberry Clafoutis
- 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
- Preheat oven to 350u0b0F. Lightly grease 6 shallow ramekins. Place on a baking tray.
- 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.
- 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.
eggs , heavy cream, butter, ground almonds, granulated sugar, cornstarch, raspberries, almonds, heavy cream
Taken from recipes-plus.com/api/v2.0/recipes/24010 (may not work)