Raspberry almond clafoutis

1/2 cup toasted sliced almonds

3 large eggs

1/2 cup sugar

1 teaspoon vanilla

3/4 cup heavy cream

3/4 cup whole milk

1/2 cup flour

sweetened creme fraiche and powdered sugar for serving

350 degrees F. Butter and flour a 9-inch pie pan, and tap out the excess flour.

Whisk the eggs in a large bowl until frothy. Add the sugar and whisk. Add the cream, milk and vanilla. Add the flour and whisk until combined.

Arrange the raspberries in the pie pan and pour the batter over it. Sprinkle the almonds over the batter.

Bake for 40 minutes, or until puffed. It'll be a little custardy inside, but it's good that way. Serve with creme fraich and powdered sugar.

Links :

NY Times : The Minimalist: Clementines in a Blanket