blackberry clafouti

This is from this. Eric Ripert had the answer to my desire to make a quick and easy dessert. It was a raspberry clafouti that he made in a toaster oven, which was my inspiration for the blackberry clafouti I made in a regular oven.

This is one of those easy desserts that can be made fresh and served warm for a dinner party.... and very impressive if you use individual ramekins to serve it in.

Raspberry Clafouti by Eric Ripert
Serves 2 (this is very generous amount to serve 2 - it would probably be perfect for 3-4)
(I noted my substitutions below in the recipe)

1 tablespoon butter
¼ cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all purpose flour (I used spelt flour)
1 cup fresh raspberries (I used blackberries)
Vanilla ice cream (optional)

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. (This took much longer to bake in a regular oven.... about twice as long - I would advise to start checking it at 10 minutes.. I also think if I would have used individual ramekins that the cook time would have been less)
   
6. Serve with a scoop of ice cream. (optional)