Prep: 20 minutes

Bake: 40 minutes

Serves: 8

1 pint fresh raspberries

½ cup plus 2 tablespoons granulated sugar

1 tablespoon liqueur (raspberry, pear, or almond)

2 teaspoons vanilla extract

Butter and sugar for pan

3 whole eggs

¾ cup whole milk

½ cup heavy cream

⅓ cup crème fraîche

½ cup flour

⅛ teaspoon salt

1 tablespoon confectioners’ sugar

1. Soak: Tumble berries into a bowl. Sprinkle on 2 tablespoons sugar, the liqueur, and vanilla. Mix once, gently. Let sit, about 20 minutes.

2. Prep: Butter and sugar a 9-inch ceramic baking dish. Set on a rimmed baking sheet.

3. Mix: Whisk together eggs, milk, cream, crème fraîche, flour, remaining ½ cup sugar, and salt until smooth.

4. Fill: Scoop up berries with a slotted spoon and settle them in the prepared baking pan. Whisk remaining juices into egg mixture. Pour egg mixture over fruit.

5. Bake: Slide into a 375-degree oven and bake until puffed, golden, and set, about 35-40 minutes. Cool. Sprinkle with confectioners’ sugar. Enjoy warm or room temperature.