Ingredients
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2 teaspoons (10 grams) unsalted butter, room temperature
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2 teaspoons (10 grans) unsalted butter, room temperature
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3 eggs, room temperature
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3/4 cup (177 milliliters) milk, room temperature
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1/3 cup (75 grams) sugar
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1 teaspoon (8 grams) vanilla bean paste
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1 lemon, zested
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1/4 teaspoon (1 grams) salt
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1/2 cup (65 grams) flour
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1/4 cup (45 grams) almond flour
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2 tablespoons (20 grams) toasted sliced almonds
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1 tablespoon (10 grams) icing sugar
Directions
- Heat oven to 375°F (176°C).
- Grease four 170 milliliter ramekins with the room temperature butter. Place ramekins onto a rimmed baking sheet leaving space between ramekins.
- Divide raspberries between ramekins and set aside.
- Place eggs, milk, sugar, vanilla bean paste, lemon zest and salt in a blender; blend well.
- Add both flours to the blender and blend just until a smooth batter forms.
- Pour the batter into prepared ramekins, just covering the raspberries.
- Bake until edges are puffed and middle is almost set, about 30 to 35 minutes.
- Cool for five minutes. Scatter with almonds and dust with icing sugar.
