Raspberry Clafouti

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I discovered a delicious new custard, Raspberry Clafouti! I found the recipe from one of my favorite gluten free cookbooks, Favorite Brand Name Gluten Free Cookbook. The custard reminds me of creme brulee. It has a sweet, creamy texture, and is made with almond flour which adds a very nutty taste to it! The raspberries add a refreshing tang and sweetness to the dessert.

Preheat the oven to 350 degrees. Butter a 9-in. tart pan or pie plate. Next, beat 3 eggs and 1/3 C. of sugar in a large bowl with a mixer for 3 to 5 minutes or until slightly thickened.

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Add 1C. half and half ( I used fat-free), 2 tbsp. melted butter, and 1/2 tsp. of vanilla. Whisk into egg mixture. Gradually mix in 2/3 C. almond flour and a pinch of salt.

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Pour enough of the batter to cover the bottom of the pan. Bake for 10-12 minutes or until batter firms.

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Remove from from oven and scatter 12 oz. raspberries over baked batter. Pour remaining batter over raspberries.

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Put back into the oven and bake for 40-45 min. or until clafouti is set in the center. Refrigerate leftovers (if you have any.)

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