You are my new love. My new go-to dessert. My new....why didn't I make you before?
Thank you for being so very easy, and quick, and versatile! You are a fruity delight topped with yogurt, or whipped cream, or even ice cream. You are economical and yet sophisticated! You make a good dessert to eat solo, and yet, you are impressive enough for entertaining. Best of all, I can pretend you are healthy because you kind of are. Aren't you?
There is no denying your popularity. You, my dear, are a secret weapon.
All my love,
Adapted from Epicurious
by Eric Ripert
1 tablespoon butter
1/4 cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup fresh raspberries
Vanilla ice cream/whipped cream/yogurt - optional*
Heat oven to 400F. Butter two 3-1/2 inch ramekins and dust with sugar.
Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
Add the all-purpose flour and whisk very well.
Divide the raspberries into the ramekins and pour the batter over the raspberries.
Bake for 8-10 minutes (mine baked much longer/maybe 20 minutes) until golden brown and the middle is set.
Serve with a scoop of ice cream, whipped cream, or yogurt.