Cranberry Clafouti
I made this Cranberry Clafouti for a family gathering this past weekend. It’s from Martha Stewart’s November 2011 issue.
Ingredients & Directions:
- 1 T Butter
- 1/2 C plus 2 T of Sugar
- 1/4 C plus 2 T of Flour
- Pinch of Salt
- 2 Lg Eggs
- 1 C Chilled Heavy Cream
- 3/4 C Milk (I used 2%, the recipe recommends whole)
- 2 tsp Orange Zest
- 1 1/2 C of Cranberries, chopped
- Confectioner’s Sugar, garnish
Preheat oven to 400 degrees. Butter a baking dish and sprinkle 2 T of sugar over the bottom.
Sift remaining 1/2 C Sugar, flour, and salt into a larger bowl. Gradually whisk in eggs, 3/4 C Cream, milk, and orange zest.
Scatter cranberries into dish.
Pour batter over the top.
Bake until puffed, slightly set, and brown around the edges, 30-35 minutes.
Optional topping: Whisk remaining 1/4 C of Cream until soft peaks form. Dust clafouti with confectioners’ sugar. Serve with whipped cream.
(Steven)
