• Line a 9-inch | 22 cm fluted tart pan like you would usually do and set aside. NOTE: For this recipe, I used my Pie Flexipan® Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 400F/200C.

MILLASSON PREPARATION

• Wash the black raspberries under cold water. Pat them dry. Set aside on a kitchen towel to absorb the extra liquid.
  6 oz black raspberries
  
• In your mixing bowl, beat the eggs together with the granulated sugar and Vanilla bean until light and fluffy (about 2 minutes on medium high speed). Mix in the all-purpose flour, add the milk. Continue mixing until all is combined.
  4 eggs, 5.30 oz granulated sugar, 1 tsp vanilla bean paste, 4.41 oz all-purpose flour, 17.64 oz milk
  
• Pour your batter into the prepared tart pan. Sprinkle the berries on top.
  

BAKE!

• Bake for 30 minutes at 400F/200C. (Every oven heats differently, monitor your clafoutis from 25 minutes). It is ready when puffed and golden and when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your French Custard Cake with Berries is out of the oven, let it cool down completely in the mold. Cover with a plastic wrap and refrigerate for at least a couple of hours. Then, slice and serve with extra berries on top. Enjoy & Bon Appétit!

  NOTE: Wrap left over cake in plastic film and store in the refrigerator up to 3 days.
  2 oz black raspberries