Cranberry Clafouti

Food Network's Robert Irvine prepared this on one of the episodes of his show but he never posted the recipe. I was glad to find it in his new cookbook. This would make a wonderfully different dessert during the holiday season! The recipe yields 6 individual servings; just enough for a cozy dinner party! I haven't made this yet, but I want to know I can find it come December, so I am posting it here. I am estimating the preparation time.

• Ready In: 1 hr
• 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

1. Preheat oven to 425 degrees F. Butter six 3-4-inch quiche or au gratin dishes.
2. 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.).
3. 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.
4. 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.
5. 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.
6. 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.
7. To Serve: Sprinkle powdered sugar on each clafouti and serve warm.