I found this recipe a few years ago on the Martha
Stewart website. I was alone at home for
the weekend and I was craving something sweet. The weather outside was horrible and didn’t
feel like going outside to buy ingredients; whatever was in my refrigerator and
pantry would have to do. What I love about this recipe is that it yields only 2
portions (or 1 wonderfully huge portion for me!) and most of the ingredients
are staples that you will likely find in your cupboards.
As for the raspberries, you can substitute them for
pieces of peach, other berries, apples, plums or the traditional cherries.
As a side note, this dessert should really be
called a flaugnarde as only the cherry version of this sweet treat can bare the
name of clafouti. But let’s not get
technical; clafouti sounds better anyway.
Ingredients
- 1 tablespoon butter
- ¼ cup sugar (and a little more for baking dish)
- 1 large egg
- 6 tablespoons half and half
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 cup raspberries
- Powder sugar (optional)
Directions
Preheat oven to 400°F.
Butter two 5 ½-inch oval gratin dishes and dust with
sugar (I like to use a larger dish and make only one clafouti that I may or may
not share).
Whisk egg until frothy and add sugar, half and half, and
vanilla extract; mix to combine.
Add the all-purpose flour and whisk very well.
Divide the raspberries into the baking dishes and pour
the batter over the berries.
Bake for 20 to 30 minutes until golden brown and the
middle is set.
Enjoy!
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