Raspberry Gratin
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
680 g
Raspberry3 cup
Sugar6 tbsps
Raspberry Liqueur (if desired)3 large
Egg1 cup
All-Purpose FlourDirections:
1
Pre-heat oven to 375 degrees
2
Toss the raspberries with 2 tablespoons of the sugar and the raspberry liqueur if desired
3
Let sit for 10 minutes
4
Beat the eggs in a large bowl
5
Whisk in the salt and 1/2 cup of the sugar, until just blended
6
Sift the flour into the bowl, whisking it into the mixture just blended
7
Butter 6 individual gratin dishes
8
Divide the raspberries among them
9
Divide the egg mixture among the dishes
10
Sprinkle with the remaining 2 tbs
11
Sugar
12
Place on cookie sheet in the oven
13
Cook for 15 minutes, or until the top has just begun to harden and the center is still creamy
14
Pass under the broiler for a moment to brown
15
Serve immediately