Baked Raspberry Custard

We have raspberry bushes in our back yard and for about a month every summer we have lots of raspberries.  I found this recipe a few years ago and always pull it out when I have fresh raspberries in my fridge.  It says other fruit can be used, like bananas, cherries or pears.  I think blueberries or peaches would be good.  I have seen this dessert called a Clafoutis. Use this French name to impress someone!  This is an easy and tasty dessert!

Baked Raspberry Custard

Ingredients:

1/4 cup (1/2 stick) unsalted butter

3/4 cup whole milk

3 large eggs

1/2 cup plus 1 tablespoon sugar

1/2 cup all- purpose flour

1/4 tsp. coarse salt

1/2 tsp. pure vanilla extract

2 cups raspberries (about 9 oz)

Directions:

Preheat oven to 400 degrees.  In oven melt butter in a 9 inch pie plate, about 6 minutes.

In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt and vanilla.  Add melted butter and blend mixture until smooth, 30 seconds.  

Distribute berries evenly in pie plate and pour batter over top.  Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in the middle.  20-25 minutes.  heat broiler and broil until top is deep golden brown, 2-3 minutes.  Serve warm.