Ingredients

1 tablespoon butter

¼ 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 (optional)

Preparation

  1. Heat toaster oven to 400°F. Butter two 3 ½ - inch ramekins and dust with sugar.
  2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
  3. Add the all purpose flour and whisk very well.
  4. Divide the raspberries into the ramekins and pour the batter over the raspberries.
  5. Bake for 8 - 10 minutes until golden brown and the middle is set.
  6. Serve with a scoop of ice cream. (optional)