by WinnieAb
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WinnieAb's Notes:
Expand2 whole eggs, preferably organic and free-range Ask a question about this ingredient
1 cup organic cream Ask a question about this ingredient
1 teaspoon orange flower water- optional (or use vanilla extract if you prefer) Ask a question about this ingredient
3/4 cups blanched almond flour/meal (I use Bob's Red Mill brand) Ask a question about this ingredient
1.5 cups organic raspberries Ask a question about this ingredient
1/4 cup white chocolate chips- optional (I use ghirardhelli) Ask a question about this ingredient
1/3 cup organic sugar Ask a question about this ingredient
powdered sugar for dusting the finished dishes- optional Ask a question about this ingredient
additional raspberries for garnish- optional Ask a question about this ingredient
Preheat oven to 350 degrees F.
Ask a question about this stepIn a blender, combine the eggs, cream, orange flower water (or vanilla), and almond flour. Process until thoroughly mixed.
Ask a question about this stepPlace 6-7 raspberries into each of your custard cups or glass jars. Distribute the white chocolate chips evenly and then pour the batter equally into each one. Place custard cups on a baking sheet and transfer carefully to the oven.
Ask a question about this stepBake for 30-35 minutes until the the custard is set. Enjoy warm with a dusting of powdered sugar, or serve with cream, creme fraiche, whipped cream, or vanilla ice cream if you like; these are also good served chilled.
Ask a question about this stepWhat a delicious combination! Ive saved and cant wait to try this!
Love this, Winnie. Raspberries and white chocolate are a super delicious combo!
I have one now please! Yum!!!
That looks wonderful! I've been wondering how almond meal would be in place of flour in clafoutis!
I went to sleep last night thinking about making a summer clafoutsi - this rocks. I was stuck on the traditional cherry...Thumbs up!
ignore the typos...cut in my hand really hampers typing, but this was too good to resist;)
This looks delicious. Has anyone tried this using whole Coconut Milk?
This looks fantastic, I will have to try it out!! Do you think it would work with lactose-free milk instead of cream?
I do think that would work, but can't be positive as I didn't test it that way :)
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Can this dessert be made ahead and then reheated briefly?