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Terry Pogue · Guest

Raspberry Clafouti - Eric Ripert

Serves 2
Recipe By: Eric Ripert
Published in: Avec Eric

1 tablespoon butter
1/4 cup sugar + more for ramekin
1 large egg
6 tablespoon half and half
1 teaspoon vanilla extract
3 tablespoon all purpose flour
1 cup fresh raspberries
Vanilla ice cream (optional)

Heat toaster oven to 400 F. Butter two 3 1/2 - inch ramekins and dust with sugar.
Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to
combine. Add the all purpose flour and whisk very well. Divide the raspberries into
the ramekins and pour the batter over the raspberries. Bake for 8 - 10 minutes until
golden brown and the middle is set. Serve with a scoop of ice cream. (optional)

http://www.terrypogue.com/Terry

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