Raspberry Clafoutis

This elegant dish makes me look like a dessert genius who spent hours in the kitchen. Shhh...it's really easy.

This is traditionally made with cherries, and die-hard clafoutis makers will tell you that any other fruit is blasphemy, as is pitting the cherries. However, Murat, who is a philistine, hates cooked cherries, so raspberries it is. If I had put cherries in I would have probably added a little almond extract and taken out the nutmeg.

Ingredients

1/2 cup flour (63 g.)
1 large pinch salt
3/8 cup sugar
a couple dashes of nutmeg
lemon zest (I also used a little lime zest)
1 tsp. vanilla
3 eggs
3 T. butter, melted
1 cup whole milk
4-8 oz. raspberries (depending on whether you want your clafoutis fruitier or custardier)

Directions

Preheat oven to 350

1. Whisk flour, salt, sugar, and nutmeg

2. Whisk in lemon zest, eggs, vanilla, and butter, keep whisking for about 2 minutes

3. Whisk in half and half/milk and continue to whisk for about 2 minutes

4. Place raspberries (1 layer deep, with as few or as many raspberries as you care for) at the bottom of a buttered tart pan (the earthern kind, not the metal kind)

5. Pour mixture over raspberries and pop in the oven for 20-25 minutes (the edges will start to turn golden and puffy and the center will set, which you will see when you move the pan around; a knife inserted in the center should come out clean).

6. Take out of oven and allow to cool. Sift powdered sugar over it for a more traditional look right before you serve it (can be served hot or cold!)