Food & Cooking Recipes Dessert & Treats Recipes Cranberry Clafouti 3.5 (148) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Prep Time: 15 mins Total Time: 1 hrs 5 mins Servings: 6 This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard. Ingredients 1 tablespoon unsalted butter, room temperature, for dish ½ cup plus 2 tablespoons granulated sugar ¼ cup plus 2 tablespoons all-purpose flour Pinch of salt 2 large eggs 1 cup chilled heavy cream ¾ cup whole milk 2 teaspoons finely grated orange zest 1 ½ cups fresh or thawed frozen cranberries, coarsely chopped Confectioners' sugar, for garnish Directions 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. 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). Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream. Rate it Print