Preheat the oven to 400 degrees F. Combine the cream, milk, sugar, salt and vanilla bean and seeds in a medium saucepan and scald over medium-high heat. Thoroughly combine the rice flour and eggs in a mixing bowl, and then temper the cream mixture into the egg and flour mixture. Mix well, strain through a chinois and set aside.
Fill a clafoutis dish with the blackberries. Pour the cream, egg and flour mixture over top so the blackberries are peeking out and gently shake out any air bubbles. Bake until firmly set, 18 to 25 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.