CRANBERRY CLAFOUTI
Steps:
- Preheat the oven to 425°F. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.
- Beat the egg well, then add the remaining sugar; beat until smooth. Add the flour and beat again until smooth. Add the half-and-half and salt and whisk once more until smooth.
- Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (it's very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them. Put the cranberry mixture in the bottom of the dish and pour the batter over it.
- Bake for 20 to 30 minutes, or until the clafouti 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.
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Kamala Gurung
[email protected]I love that this clafouti can be made ahead of time.
Play Stor
[email protected]This clafouti is a great way to use up leftover cranberries.
Tyger Polk
[email protected]I would not recommend this recipe. It's not worth the time or effort.
Md New
[email protected]I'm giving this recipe 2 stars because it was easy to make, but the flavor was just okay.
Paulette Niwemuhoza
[email protected]I followed the recipe exactly, but my clafouti didn't turn out right. I'm not sure what went wrong.
Jordan Newton
[email protected]This clafouti was a disaster! The custard didn't set properly, and the cranberries were too tart.
jeremia mogapi
[email protected]I found this clafouti to be a bit bland. I think it would have been better with some spices or a citrus zest added to the custard.
Elia Nti
[email protected]This clafouti is a bit too sweet for my taste, but I think it would be perfect with a dollop of whipped cream or a scoop of ice cream.
Addison Brown
[email protected]I'm not a huge fan of cranberries, but I really enjoyed this clafouti. The custard was light and fluffy, and the cranberries added a nice tartness.
Amy Layher
[email protected]This clafouti is the perfect dessert for a cold winter day.
Wood H.
[email protected]I made this clafouti for a brunch party, and it was a huge success. Everyone loved it!
Cute Doll
[email protected]This clafouti is so easy to make, even for a beginner baker.
Erica Morrison
[email protected]I love the combination of cranberries and almonds in this clafouti.
Johnny Triple
[email protected]This cranberry clafouti is a delicious and festive dessert. The tartness of the cranberries complements the sweetness of the custard perfectly.
Mehady Hasan
[email protected]I've made this clafouti several times now, and it's always a hit. It's the perfect dessert for a special occasion or a simple weeknight meal.
Binyamin Bhatti
[email protected]This clafouti is so easy to make, and it's always a crowd-pleaser. I love that I can use fresh or frozen cranberries, depending on what I have on hand.
Okoye Kelvin
[email protected]I'm not usually a fan of clafoutis, but this cranberry version is a game-changer! The cranberries add a wonderful depth of flavor and color. I'll definitely be making this again.
Sam Yas
[email protected]This cranberry clafouti was a delight! The tartness of the cranberries balanced perfectly with the sweetness of the custard. The texture was light and fluffy, and the flavor was simply divine.