Raspberry Clafouti

This is from Eric Ripert’s Get Toasted podcast, a quick recipe tailored for your toaster oven. I don’t have a toaster oven, but the recipes are perfect for one or two people, and can all be made quicky in a regular oven. His recipes included in this series are all really elegant, and his show Avec Eric was instrumental in inspiring me to learn more about cooking.

Clafouti

• 1T room temperature butter
• 1/4c sugar, with extra for the dish
• 1 egg
•  3T flour
• 6T (almond) milk
• 1tsp vanilla extract
•  Raspberries

1. Whisk egg, then add sugar, milk, and vanilla.
2. Add flour and mix until combined so as to not overwork.
3. Butter small casserole or gratin dishes (I made 3) with a brush. Coat with sugar, shaking bowl around for full coverage.
4. Place raspberries flat-side down in dishes and slowly pour mixture between, allowing them to poke out a bit.
5. Broil until the mixture is solid, which will take 8-10 minutes on high, or 15-20 on low.

Video of Eric making this recipe here

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Custard Filling & Fruit Tarts

Tartsfig

Custard Filling
•2c (vanilla almond) milk
•2 beaten eggs
•2/3c sugar
•1/2c flour
•pinch salt
•1t vanilla
•1TB butter

1. Warm milk on medium heat
2. In separate bowl, mix flour, sugar, and salt. Add eggs and combine, beating well
3. Add slowly to milk, stirring with whisk.
4. If needed, add more flour- I added an extra half cup. You can also add flavors like extracts, cocoa, or citrus zest
5. Stir, cool, eat some, then fill desserts

Above tarts were made with boxed pie crust and custard leftover from cream puffs.

  • The fruit tarts have a raspberry jam glaze as I was out of apricot (just microwave for a few seconds then paint on).
  • Fig tarts: top custard with roasted figs, which are sliced in half, coated with a thin layer of brown sugar and rosemary leaves, then baked at 400/450 degrees until the sugar has caramelized.
  • Mini Apple Pies: mix diced apple, vanilla, cinnamon, cloves, ginger, then paint with milk and sprinkled with sugar.