Chocolate Raspberry Pistachio Clafoutis Recipe

• 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

1. Adjust oven rack to upper middle position and preheat oven to 400u0b0F. 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.

butter, eggs, brown sugar, salt, milk, heavy cream, vanilla, flour, unsalted butter, pistachios, fresh raspberries, bittersweet chocolate

Taken from www.seriouseats.com/recipes/2013/11/one-bowl-baking-chocolate-raspberry-pistachio.html (may not work)