Cranberry Clafoutis
Submitted by John on 19 November 2007 - 10:12pm.
Here is a version just in time for the holidays based on a traditional French custard recipe. The tart cranberries contrast nicely with the sweet custard. This recipe serves about 6.
Ready
- 2 cups fresh cranberries
- 1 cup sugar plus ¼ cup sugar (separated)
- 1 cup water
- 4 large eggs
- ¼ flour
- 1 cup milk
- ¼ cup heavy or whipping cream
- Chantilly cream
Set
- Medium sauce pan
- Slotted spoon
- 2 quart baking dish or gratin dish
- Mixer with whisk attachment
Go
- Preheat oven to 400°F.
- In medium sized sauce an place cranberries, ¼ cup sugar and water.
- Bring to a slow boil over medium heat and boil for about 5 minutes, stirring occasionally.
- With slotted spoon remove cranberries from pan and place in an even, single layer on the bottom of buttered baking dish.
- Continue to boil the remaining cranberry liquid until it has reduced to about ¼ cup. Remove from heat.
- In mixer bowl with whisk attachment, whip eggs and remaining 1 cup of sugar until well incorporated and light in color. Gradually sift flour into egg mixture whisk until smooth.
- Gradually add milk, cream.
- With whisk still on stream reduced syrup into bowl and whisk until well blended. Remove from mixer and pour over cranberries in baking dish.
- Place in oven and bake for about 40 to 45 minutes, or until the top turns golden brown and the center is set.
- Remove from oven while still warm and dish into bowls garnished with a dallop of chantilly cream.
Re: Cranberry Clafoutis
Submitted by advert on 30 November 2009 - 5:00am.
login to post comments