Cranberry Clafoutis
Fresh tart cranberries are caramelized and baked into a custard-like dessert. The stunning and festive pop of red will surely add life to your holiday dinner table, but can also please your guests any time, holiday or not!
Makes
Serving size
Ingredients
1 ½ cups (150 grams) cranberries, fresh
3 tablespoons turbinado sugar
3 medium eggs
1 cup milk
5 tablespoons butter, unsalted
1 teaspoon vanilla extract
⅔ cup unbleached flour
¼ cup sugar
½ teaspoon cardamom, ground
¼ teaspoon sea salt
2 tablespoons powdered sugar (optional, included in nutrient analysis)
Special Equipment:
9-inch pie dish
Instructions
- Preheat oven to 400°F.
- Toss together cranberries and turbinado sugar in a small bowl and spread them evenly in a 9-inch pie dish.
- Bake for 20 minutes, until cranberries start to caramelize. Transfer cranberries from the pie dish to the small bowl and set aside. Reserve the pie dish for later use.
- Whisk together eggs, milk, 4 tablespoons of the butter (melted), and vanilla in a large bowl.
- Add flour, sugar, cardamom and salt. Mix well.
- Butter the pie dish with the remaining 1 tablespoon of butter. Pour the batter into the dish.
- Bake for 10 minutes, until almost set, but still loose in the center. Remove from the oven and arrange the cranberries evenly on top of the almost baked batter.
- Bake for 15 more minutes. Cool slightly and dust with powdered sugar (if using).
- Divide pie into 8 wedges and serve while still warm.
Cooking Tip
To ensure a super-smooth batter, you can process the ingredients in a blender rather than whisking.
Recipe Contributed by FamilyCook Productions
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