Typically, Clafoutis is a delicious dessert consisting of a light egg batter poured over fruit. Clafoutis bakes into a light bread-like pudding.  I prepared this dessert with almond paste instead of fruit.  Clafoutis allows you to be creative depending on "what you throw in."  I've made in the past banana and chocolate, blueberry, apple and even corn.  The corn clafoutis will be a recipe in my upcoming book.  My recipe includes almond paste because it is one of my favorite flavorings and I had some left over.  I also love my Le Creuset terrine mold and that's what I prepared this recipe in.  It evenly distributes heat during baking and provides a beautiful shape to the dessert.   

Clafoutis Batter
4 eggs
1 3/4 cup milk
1/8 tsp salt
1/2 cup sugar
12 oz almond paste (see below)
3/4 cup flour
1 tsp vanilla
1/2 tsp almond extract
Almond Paste 
1 1/2 cups blanched almonds
1 1/2 cups confectioners sugar
1 egg white
1 1/2 teaspoons almond extract
1/4 teaspoon salt
Preheat oven to 350 degrees.

Prepare Almond Paste by processing the dry ingredients in a food processor, then adding the egg and wet ingredients until smooth. Weigh out 12 ounces for the batter.

Place the batter ingredients into a blender and puree until smooth.  Spray the terrine mold with non-stick spray. Pour the batter into the terrine mold. Place a lid on top of the terrine and bake for about 30 minutes.  Remove the top and bake for another 10 minutes until golden brown.  Let the clafoutis cool for 10 minutes and it will be easier to remove from the mold.  Sprinkle with powdered sugar and serve with ice cream. Clafoutis is also delicious  at room temperature with creme anglaise.