Name: Raspberry Clafoutis with Bourbon Raspberry Flambé Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 Servings
Ingredients: 1 cup whole milk; 1/2 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup heavy cream; 1 teaspoon vanilla bean paste; 1/4 teaspoon almond extract; Pinch kosher salt; 3 large eggs; 4 cups fresh raspberries; Turbinado sugar, for dusting; 2 cups fresh raspberries; 2 tablespoons turbinado sugar; 2 tablespoons bourbon

Directions

Special equipment:

six 3.5-ounce shallow ramekins

Preheat the oven to 350 degrees F.
Place the milk, flour, granulated sugar, heavy cream, vanilla bean paste, almond extract, salt and eggs in a blender. Blend at medium speed until smooth. Let the batter rest for 10 minutes.
Pour the rested batter into six 3.5-ounce shallow ramekins, filling them about halfway. Evenly distribute the raspberries over the batter.
Bake for 25 minutes or until puffed up and lightly golden around the edges. The centers should be set but have a slight wobble. Allow to cool for 20 minutes. Dust with turbinado sugar before serving.
For the bourbon flambeed raspberries: Add the raspberries and turbinado sugar to a small nonstick pan. Turn on the heat to medium-high and cook for 2 to 3 minutes until the sugar dissolves and the raspberries begin to release their juices. Remove the pan from the heat and carefully add the bourbon. Place the pan back on the heat and gently tip the pan towards the flame to ignite the bourbon and flambé the raspberries. Allow the flames to subside naturally as the alcohol burns off. Remove from the heat.
To serve, top each cooled clafoutis with a generous spoonful of the bourbon flambéed raspberries. Serve immediately.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.