RASPBERRY CLAFOUTI
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4 egg yolks
2 eggs
1/4 cup (50 mL) sugar
3/4 cup (175 mL) homo milk
3/4 cup (175 mL) whipping cream
1 tbsp (15 mL) brandy
1 1/2 tsp (7 mL) vanilla
4 cups (1 L) raspberries
Icing sugar

To prepare custard mixture, whisk together yolks, eggs and sugar. Combine milk, cream, brandy and vanilla; add to egg mixture and whisk until blended. Sprinkle raspberries over bottom of a greased shallow 3 quart (3 L) baking dish. Gently pour custard mixture over raspberries. Bake at 350ºF (180ºC) for 30 minutes or just until set. Remove from oven; cool on a rack for 15 minutes. Dust with icing sugar. Serve warm. Serves 8.

 
Last updated on July 17, 2019