1 cup whole milk
1/2 cup heavy cream
1/2 cup plus 2 tablespoons sugar
3/4 cup all-purpose flour
3 large eggs
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon lemon zest (optional)
Pinch fine sea salt
1 cup mixed berries, such as blueberries, raspberries, and/or blackberries
Powdered sugar, for serving
Vanilla ice cream, for serving
Preheat oven to 375°F.
Combine the milk, cream, sugar, flour, eggs, vanilla, and salt in a blender or food processor and process until the batter is smooth, about 20 seconds. Place four medium ramekins or jars, about 6 ounces each (or six smaller ones, about 4 ounces each) on a baking sheet. Spread an even layer of berries in the bottom of each ramekin and fill about 3/4 of the way full with batter.
Bake until puffed, golden brown and just set in the center, 45 to 60 minutes. Cool for 5 minutes before serving. (The clafoutis will deflate considerably, like a souffle.) Garnish with powdered sugar and serve with vanilla ice cream.