2. In a bowl, combine 2/3 cup of sugar, flour, eggs, milk, vanilla, almond extract, and salt until the custard is just smooth.
3. Arrange the raspberries and blackberries in one layer in a buttered 6-cup gratin dish or flameproof shallow baking dish, pour the custard over them, and bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch.
4. Sprinkle the top with the remaining 2 tablespoons of sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3-inches from the heat for 1 minute, or until it is browned.
5. Serve the clafouti with ice cream. This recipe yields 4 servings.
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This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 39% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Raspberry, Almonds, Natural Sweeteners allergies.