Our Raspberry-Almond Clafoutis with Ginger-Balsamic Glaze is a showstopper. It will take a little bit of time and love to make it, but you won't mind once you taste the amazing end result! It starts with phyllo dough in lots of heavenly, buttery layers. Brie and fresh raspberries fill in next, followed by a custard made of eggs, sugar, flour, Smith's Half and Half and extracts. Crown your Raspberry-Almond Clafoutis with rolled phyllo that is tucked around the top edges to form a crust, and give it a lovely brush of butter. While it's baking for 40 minutes, you can make the sauce by combining fresh ginger, honey, water, balsamic vinegar and lemon juice. Brush the Raspberry-Almond Clafoutis with glaze, then bake for an additional 10 minutes. Serve when slightly cooled, and drizzle more of that incredible sauce on top. It's a dessert that's worth its weight in gold!