Raspberry Clafouti (Gluten-Free)

My first attempt at gluten-free baking, and it was a success! Clafouti is a French dessert where fresh fruits are baked in a custard-like batter. Almond flour is the basic ingredient (and, of course, the fresh fruits), making this safe to eat for people who are allergic to gluten. 

 

 My good friend Maricoy tried this recipe for a dinner with friends last night, and it was a success -- she didn't have half-and-half, but she substituted almond milk and it worked! Her clafouti looks even better than mine - congrats, Coy!

Ingredients:

3 eggs (use highest-quality eggs since the flavor depends upon them)

1/3 cup granulated sugar

1 cup half-and-half

2 tablespoons butter, melted and slightly cooled

1/2 teaspoon vanilla

2/3 cup almond flour

Pinch of salt

2 containers (6 oz each) fresh raspberries

Directions:

Preheat oven to 325F. Generously butter a 9-inch ceramic tart pan or pie plate.

Beat eggs and granulated sugar in large bowl with electric mixer at medium speed 3 to 5 minutes or until slightly thickened. Add half-and-half, butter and vanilla; whisk to combine. Gradually whisk in almond flour and salt. Pour enough batter into prepared pan to just cover the bottom. Bake 10 minutes or until batter firms.

Remove from oven and scatter raspberries over baked batter. Stir remaining batter and pour raspberries.

Return to oven and bake 40 to 45 minutes or until clafouti is set in center and the top is golden. Cool on wire rack to room temperature before serving. Refrigerate leftovers.