Food & Cooking Recipes Dessert & Treats Recipes Cranberry Clafouti Cups Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 22, 2013 Print Rate It Share Share Tweet Pin Email Servings: 6 Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes list cherries as the fruit of choice, but in honor of Thanksgiving, this version calls for cranberries. Ingredients 3 cups fresh cranberries 1 ½ cups cranberry juice cocktail, or water 6 large eggs 1 cup granulated sugar, plus more for sprinkling 6 tablespoons all-purpose flour 1 cup milk ¾ cup heavy cream ¾ teaspoon pure vanilla extract Directions Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish. In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes. Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid. Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm. Rate it Print