Cranberry Clafouti

148 Ratings
  • 5 34
  • 4 38
  • 3 55
  • 2 17
  • 1 4

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

Gallery

Credit: Yunhee Kim

Recipe Summary test

prep:
15 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

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.

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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).

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

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Reviews (6)

148 Ratings
  • 5 34
  • 4 38
  • 3 55
  • 2 17
  • 1 4
Martha Stewart Member
12/09/2016
I make this every Christmas for our annual GNO holiday gathering & it is always a hit, and it looks very festive too. Thanks Martha.
Martha Stewart Member
12/18/2014
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!
Martha Stewart Member
08/24/2012
Simply devine all through the winter months I make this. But this summer we had a abundance of peaches, so I tried this recipe http://www.chefmorgan.com/peach-and-tarragon-clafoutis-clafouti-aux-peches-et-estragon
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Martha Stewart Member
12/18/2011
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
Martha Stewart Member
11/01/2011
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.
Martha Stewart Member
10/31/2011
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.
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