Cranberry Clafouti

Clafouti is a custardy French fruit dessert.  And it's simple to make.

Traditionally made with plums, this one is a nice variation for autumn.  Sprinkle it liberally with confectioner's sugar (to counteract the tartness of the berries) and serve it with sweetened whipped cream or vanilla ice cream.


Cranberry Clafouti
Adapted from Martha Stewart Living, December 2011
Serves 6-8

1 Tblsp unsalted butter, at room temperature
1/2 cup plus 2 Tblsp sugar
1/4 cup plus 2 Tblsp flour
pinch of salt
2 large eggs
1 1/2 cup half and half
2 tsp finely grated orange zest
1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped

Preheat oven to 400 degrees.

Butter the bottom and sides of a deep dish pie pan or a round casserole about 9-10" in diameter. Sprinkle 2 tablespoons of sugar over the bottom.

In a large mixing bowl combine 1/2 cup sugar, flour and salt.  Gradually whisk in eggs, half and half and zest.

Scatter the chopped cranberries into the prepared pan, pour the batter over the top.  Bake until puffed, slightly set and brown around the edges, about 32-34 minutes.

Let cool on a wire rack for 15 minutes. It will sink. Sprinkle with confectioner's sugar and serve warm with whipped cream.