RASPBERRY CLAFOUTI FROM ERIC RIPERT

Steps:

• 1. Heat toaster oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar. 2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine. 3. Add the all purpose flour and whisk very well. 4. Divide the raspberries into the ramekins and pour the batter over the raspberries. 5. Bake for 8 - 10 minutes until golden brown and the middle is set. 6. Serve with a scoop of ice cream. (optional)