Raspberry Clafoutis is a quick and easy fruit-based custard dessert sure to please everyone. Gluten-free version included!
3 half pints fresh raspberries OR 3 cups frozen raspberries (thaw before macerating)
1 tablespoon raspberry liqueur, such as Chambord
2/3 cup granulated sugar, divided
3 large eggs
½ cup half and half
1 tablespoon vanilla extract
¼ teaspoon kosher salt
Zest of one lemon
1/3 cup all-purpose wheat flour or all-purpose gluten-free flour*
Preheat the oven to 350 degrees F and generously grease a 9-inch pie dish with butter.
Place the raspberries, liqueur, and sugar in a bowl and gently toss to combine. Let macerate for at least 30 minutes, tossing a couple of times.
Place the remaining sugar, half and half, vanilla, salt, and lemon zest in the base of a blender and blend until frothy.
Add the flour and blend until completely incorporated.
Spread the raspberries (juices too!) in one layer in the bottom of the pie dish. Pour the batter over the berries and bake in preheated oven for 50 minutes.
Serve slightly warm or at room temperature with ice cream or whipped cream.
*no gums necessary
Keywords: custard, dessert, gluten-free dessert, gluten-free, raspberry liqueur, Chambord, #spring #spring recipes, Easter, Easter recipe