Preheat your oven to 400°F (204°C).

Infuse the Cream: In a small saucepan, add the heavy cream and Earl Grey tea bags. Heat over medium-low until the cream just begins to simmer, about 5 minutes. Remove from heat, transfer the cream to a small bowl, and let the tea steep for an additional 10 minutes. After steeping, gently press the tea bags with a fork or spoon to release all the flavorful liquid. Discard the tea bags.

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour and sugar until well combined. Create a well in the center for the wet ingredients.

Combine Wet Ingredients: In a small bowl, whisk the eggs, infused Earl Grey cream, vanilla extract, and a pinch of salt until smooth. Gradually pour this mixture into the bowl with the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 20 minutes to allow the flavors to meld.

Assemble the Clafoutis: Butter and flour a 9-inch round baking dish, ensuring the surface is fully coated to prevent sticking. Scatter the raspberries evenly over the baking dish. Pour the rested batter over the raspberries, making sure they are evenly distributed.

Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the clafoutis is puffed and golden brown around the edges.

Serve: Allow the clafoutis to cool slightly before serving. It can be enjoyed warm or at room temperature, dusted with powdered sugar if desired.