Cranberry Clafoutis
Cranberry Clafoutis is a lacto ovo vegetarian dessert. For $1.1 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 298 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is brought to you by Foodnetwork. 188 people have made this recipe and would make it again. Head to the store and pick up cranberries, egg yolks, grand marnier, and a few other things to make it today. Overall, this recipe earns a not so amazing spoonacular score of 20%. Similar recipes include Cranberry-Pear Clafoutis, Cranberry Apple Clafoutis, and Cranberry and Dark Cherry Clafoutis.
Servings: 8
Preparation duration: 40 minutes
Cooking duration: 50 minutes
Ingredients:
2 1/2 cups fresh or frozen cranberries, halved
3 large eggs plus 3 egg yolks
1/2 cup all-purpose flour
3 tablespoons Grand Marnier or other orange-flavored brandy
2 cups half-and-half
Pinch of salt
1 cup turbinado sugar
Unsalted butter, for the baking dish
1 1/2 teaspoons vanilla extract
Equipment:
blender
baking sheet
tart form
bowl
oven
frying pan
Cooking instruction summary:
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. Photograph by Charles Masters
Step by step:
1. 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.
2. Let sit at room temperature, 30 minutes.
3. 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.
4. Bake until the mixture starts to caramelize, about 20 minutes.
5. Remove from the oven and reduce the temperature to 375 degrees F.
6. 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.
7. Bake until puffed and almost set, about 30 minutes.
8. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.
9. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
