Browned Butter & Raspberry Skillet Clafoutis

Instructions

1. 1

   Place a 10-inch cast iron skillet into the cold oven and preheat to 400°F (200°C). We want the pan screaming hot so the edges of the clafoutis immediately puff up and crisp, creating maximum contrast with the custardy center.

   15 min

   Tip: Don't use a glass dish here; it will shatter from the heat shock.

2. 2

   In a small saucepan, melt 4 tbsp unsalted cultured butter over medium heat. Let it sizzle and foam until the milk solids drop to the bottom and toast to a deep hazelnut color. This is beurre noisette. Swirl constantly so it doesn't burn. Pour into a small bowl to cool slightly. Butter is not a garnish; it's a flavor builder.

   5 min

   Tip: Listen to the butter. When it goes quiet, it's browned.

3. 3

   In a blender, combine 3 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1/3 cup granulated sugar, 1/2 cup all-purpose flour, 1 tsp vanilla extract, and 1/2 tsp kosher salt. Blend on high for 30 seconds until completely smooth. With the motor running on low, stream in the slightly cooled 4 tbsp unsalted cultured butter.

   2 min

   Tip: A blender ensures zero lumps and aerates the eggs slightly for lift.

4. 4

   Let the batter rest for at least 10 minutes in the blender jar. Don't skip this. Letting time do the work hydrates the flour, relaxing the gluten so you don't get a baked texture that's tight like a bad alibi. You want it tender and flan-like.

   10 min

   Tip: Perfect time to wash your saucepan and prep the berries.

5. 5

   Using heavy oven mitts, carefully pull the hot skillet from the oven. Swirl in 1 tbsp unsalted cultured butter to grease the hot iron—it will sizzle immediately. Scatter 12 oz fresh raspberries evenly across the bottom. Pour the rested batter directly over the berries.

   2 min

   Tip: Work quickly so the skillet doesn't lose its heat.

6. 6

   Sprinkle 1/4 cup sliced almonds and 1 tbsp granulated sugar evenly over the top of the batter. Return the skillet to the oven and bake.

   30 min

   Tip: The sugar creates a slightly crackly crust against the custard.

7. 7

   Bake until the edges are deeply golden, puffed, and pull away from the sides. The center should wobble slightly when nudged—not slosh, wobble. Remove from the oven. It will dramatically deflate as it cools. That's exactly what it's supposed to do.

   0

   Tip: If it sloshes, give it 3 more minutes.

8. 8

   Let the clafoutis rest in the pan for 15 minutes. Dust generously with 1 tbsp powdered sugar right before serving. Serve warm, directly from the skillet. We're not suffering for a dinner party dessert.

   15 min

   Tip: Cut into wedges or just hand out spoons.