Food & Cooking Recipes Dessert & Treats Recipes Cranberry Clafouti 3.5 (148) 5 Reviews 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 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