Raspberry-Almond Clafouti

In 'Luscious Berry Desserts' by Lori Longbottom

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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

Directions

1. Preheat oven to 400°.
2. Butter a 9-inch deep-dish glass pie plate.
3. Place raspberries in the pie plate, and set aside.
4. 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.
5. Whisk together the flour, 1/3 cup sugar, and the salt in a bowl.
6. Whisk in the creme fraiche mixture just until blended.
7. Pour the batter over the raspberries.
8. Drizzle with the remaining 2 tablespoons butter, and sprinkle with the almonds and the remaining sugar.
9. Bake for 40 minutes, or until golden brown.
10. Let cool on a wire rack for 10-15 minutes, and serve warm.