Cranberry Clafouti
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Martha Stewart Living, November 2011
- Prep Time 15 minutes
- Total Time 1 Hour 5 minutes
- Yield Serves 4 to 6
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Ingredients
- 1 tablespoon unsalted butter, room temperature, for dish
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/4 cup plus 2 tablespoons all-purpose flour
- Pinch of salt
- 2 large eggs
- 1 cup chilled heavy cream
- 3/4 cup whole milk
- 2 teaspoons finely grated orange zest
- 1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped
- Confectioners' sugar, for garnish
Directions
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Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest.
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Scatter cranberries into dish; pour batter over top. Bake until puffed, slightly set, and brown around edges, 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).
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Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream.
The creamy custard that you are able to make from this is so good. You will just love it when you are able to create this. Not a hard recipe but turns out so good when you make it. A must to try here. http://stagsinc.ca/
Simply devine all through the winter months I make this. But this summer we had a abundance of peaches, so I tried this recipe http://www.chefmorgan.com/peach-and-tarragon-clafoutis-clafouti-aux-peches-et-estragon
I love clafoutis and have made several. Didn't like this one - way too rich with all the cream. Came off more like a fatty egg custard than the slightly more 'cakey' clafoutis I am familiar with. Flavor is nice - I sprinkled the cranberries with 1/2 tsp each cinnamon and cardamom. Just didn't care for the texture due to the high fat content. There are better clafouti recipes out there
Really easy to make, we enjoyed the leftovers (not that there was much) with coffee the next morning. The contrast between the batter and the tart, bright cranberries is very appealing and delicious.
I made this for a Halloween luncheon today. It was a HUGE hit! It was tart and creamy, yet refreshing. Easy to make, too. Right up my alley. Can't wait to make it again.