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.
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.
Pour enough of the batter to cover the bottom of the pan. Bake for 10-12 minutes or until batter firms.
Remove from from oven and scatter 12 oz. raspberries over baked batter. Pour remaining batter over raspberries.
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.)