Makes 6 servings
Note: You can adjust the lemon to suit your taste. Also, you can substitute other berries or cherries for the raspberries.
15 ounces raspberries
1 tablespoon sugar
¾ teaspoon corn starch
1/3 cup all-purpose flour
¼ cup almonds, toasted
4 large eggs
1/8 teaspoon salt
½ cup sugar
1 cup milk (2% or whole)
2 ounces/4 tablespoons/1/4 cup unsalted butter, melted
1 teaspoon grated lemon zest
¼ teaspoon almond extract
2 teaspoons lemon juice
Preheat the oven to 325°F. Butter or coat with pan spray a shallow 1 1/2-quart baking dish (glass or ceramic). Set aside.
In a medium bowl, gently combine the raspberries, 1 tablespoon sugar, and corn starch. Be careful not to over mix or the berries will break down. Pour the berries into the bottom of the baking dish and carefully spread out evenly. Set aside.
In the bowl of a food processor, combine the flour and almonds and process until the nuts are finely chopped. In a large bowl, whisk together the eggs, salt, and ½ cup sugar until well blended. Whisk in the flour-almond mixture. Add the milk, butter, lemon zest, almond extract, and lemon juice and whisk until smooth. Pour the custard over the raspberries.
Place the baking dish on a sheet pan and bake until the clafouti is set in the center and is golden on top, about 50-60 minutes. Let cool. Serve warm or at room temperature.
Serve with a light dusting of powdered sugar or a dollop of whipped cream.
