Chocolate Raspberry Pistachio Clafoutis Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
. Yvonne Ruperti

This clafouti is like a clafouti on crack, showcasing a handful of flavors and textures: Juicy sweet-tart raspberries, crunchy pistachios, and rich and gooey bittersweet chocolate.

Recipe Details

Chocolate Raspberry Pistachio Clafoutis Recipe

Active 40 mins
Total 40 mins
Serves 6 to 8 servings

Ingredients

  • Butter and sugar for prepping baking dish
  • 4 large eggs
  • 2/3 cup (4 2/3 ounces) packed light brown sugar
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 cup (2 1/2 ounces) all purpose flour
  • 2 tablespoons (1 ounce) unsalted butter, melted
  • 1/2 cup chopped pistachios
  • 1/2 pint fresh raspberries (6 ounces)
  • 4 ounces bittersweet chocolate, chopped

Directions

  1. Adjust oven rack to upper middle position and preheat oven to 400°F. Butter and sugar inside of 2 1/2-quart baking dish.

  2. In large bowl, whisk eggs, sugar, and salt until lightened. Whisk in milk, cream, and vanilla. Whisk in flour, then butter until combined and smooth. Whisk in chopped pistachios.

  3. Scatter raspberries into pan. Pour mixture into pan. Scatter 1/2 of the chocolate over the top (it will sink in).

  4. Bake until puffed and just set, about 25 minutes. Scatter remaining chocolate over the top of the clafouti. Let cool briefly before serving. Best served warm or room temperature.

Special equipment

2 1/2 quart casserole dish

This Recipe Appears In

More Serious Eats Recipes