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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.

Martha Stewart Living, November 2011 http://www.marthastewart.com/857634/cranberry-clafouti
4.258065
Rated
85.1613100(36)36
  • Prep Time 15 minutes
  • Total Time 1 Hour 5 minutes
  • Yield Serves 4 to 6

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

  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.

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