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Cranberry Clafouti


This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Yunhee Kim

Source: Martha Stewart Living, November 2011


  • 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


  1. 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.

  2. 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).

  3. Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream.

Reviews Add a comment

  • sheri92130yaho
    9 DEC, 2016
    I make this every Christmas for our annual GNO holiday gathering & it is always a hit, and it looks very festive too. Thanks Martha.
  • MS112605737
    18 DEC, 2014
    Love this! The combination of the rich, sweet custard with the tart cranberries is wonderful. And it it so easy and quick to make! And lovely to look at too!
  • alliejmarlow
    24 AUG, 2012
    Simply devine all through the winter months I make this. But this summer we had a abundance of peaches, so I tried this recipe
  • EWjunk
    18 DEC, 2011
    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
  • MS11402627
    1 NOV, 2011
    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.
  • kutehart
    31 OCT, 2011
    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.