Cranberry Clafouti
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6
ingredients
- butter, to grease dishes
- 4 cups whole milk
- 1 1⁄2 cups granulated sugar
- 1 vanilla bean
- 1 pinch salt
- 6 large eggs
- 2⁄3 cup flour
- 4 cups fresh cranberries (a two-pound bag)
- 1⁄2 cup powdered sugar
directions
- Preheat oven to 425 degrees F. Butter six 3-4-inch quiche or au gratin dishes.
- In a medium saucepan, combine milk, granulated sugar, vanilla bean, and salt. Place over medium heat and stir until sugar has dissolved (just under a boil.).
- While milk mixture is heating, break 2 eggs into a heatproof mixing bowl and whisk till there are no lumps. Add remaining eggs and whisk smooth.
- Remove saucepan from heat. Gradually temper the hot mixture into the eggs; that is, spoon the hot milk mixture into the eggs a small amount at a time, mixing well after each addition until both mixtures are roughly the same temperature. Then combine the two mixtures and stir until a uniform color is achieved. Whisk in the flour.
- Pour batter into the prepared quiche dishes and distribute the cranberries evenly on top. Pour about 2 inches of hot water into a large baking pan.
- Place filled dishes into water and bake in preheated oven until just set in the middle and slightly puffed out about 30-35 minutes. Remove baking pan from oven and remove clafoutis from pan.
- To Serve: Sprinkle powdered sugar on each clafouti and serve warm.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale