Raspberry Clafoutis

Name: Raspberry Clafoutis
Ingredients: 1 tablespoon unsalted butter, room temperature, for greasing pan; 6 large eggs, room temperature; 1 2/3 cups milk, room temperature; 2/3 cup sugar, plus 2 tablespoons for the top, plus for the pan; 1 tablespoon vanilla; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 3/4 cup flour; Two 6-ounce containers raspberries; 3/4 cup Greek yogurt; 2 teaspoons agave syrup; 1/4 cup powdered sugar, optional; 1/2 cup toasted pistachios, chopped

14 ingredients

11 steps

Ingredients

1 tablespoon unsalted butter, room temperature, for greasing pan
6 large eggs, room temperature
1 2/3 cups milk, room temperature
2/3 cup sugar, plus 2 tablespoons for the top, plus for the pan
1 tablespoon vanilla
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup flour
Two 6-ounce containers raspberries
3/4 cup Greek yogurt
2 teaspoons agave syrup
1/4 cup powdered sugar, optional
1/2 cup toasted pistachios, chopped

Directions

1

Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar.
2

Warm gently over low heat while you make the batter.
3

To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour.
4

Blend on high until a smooth batter forms, about 30 seconds.
5

Sprinkle the raspberries over the bottom of the preheated Dutch oven.
6

Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top.
7

Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes.
8

Let cool in the pan for 10 minutes (it will deflate slightly).
9

Meanwhile, whisk together the yogurt and agave syrup in a small bowl.
10

Dust the clafoutis with powdered sugar if desired.
11

Serve with yogurt and chopped pistachios on the side.