Best Cranberry Clafoutis Recipes

CRANBERRY CLAFOUTIS

Steps:

• Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F.
• Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.

CRANBERRY CLAFOUTIS

Steps:

• Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
• Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
• Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
• Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.

CRANBERRY CINNAMON CLAFOUTIS

Steps:

• Preheat oven to 400°F with rack in upper third. Butter a 9-inch shallow baking dish.
• Briskly simmer cranberries, Port, whiskey, and cinnamon in a small heavy saucepan, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into baking dish.
• Blend together eggs, milk, butter, sugar, flour, vanilla, and salt in a blender and pour over cranberries, then sprinkle with cinnamon sugar. Bake until slightly puffed and set in center, about 35 minutes. Cool clafoutis briefly on a rack.

CRANBERRY-WALNUT CLAFOUTIS WITH BOURBON WHIPPED CREAM

Steps:

• Heat the milk and 2 tablespoons butter in a small saucepan over medium heat until warm but not hot.
• In a large bowl, whisk the eggs together. Whisk in 1/2 cup sugar, the flour, and the salt. Add the warm milk, whisking well to incorporate completely. Let the batter rest 1 hour at room temperature.
• Preheat the oven to 375°F.
• Spread the walnuts on a baking sheet, and toast about 10 minutes, until they're golden brown and smell nutty. When the nuts have cooled, chop them coarsely.
• Butter a 10-inch round or oval baking dish with the 1 teaspoon butter. (You could also make six individual clafoutis if you like.) Sprinkle the remaining 2 teaspoons sugar in the dish, and tip it to coat the bottom and sides. Pour the batter into the dish. Scatter the walnuts and cranberries on top (most of them will sink). Bake about 45 minutes, until the clafoutis puffs up and is golden brown.
• While the clafoutis finishes baking, whip the cream and bourbon to soft peaks.
• Serve the clafoutis directly from the baking dish with the whipped cream on the side.