CRANBERRY CLAFOUTI CUPS
Treading ground somewhere between cake and pudding, clafouti is a traditional French baked dessert that combines fresh fruit with a rich batter. Most recipes list cherries as the fruit of choice, but in honor of Thanksgiving, this version calls for cranberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.
- In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.
- Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid.
- Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.
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jhalak shrestha
[email protected]Overall, I thought this was a good recipe. It was easy to make and the results were delicious. I'll definitely be making it again.
Bobby Maines
[email protected]I had a hard time finding clafouti dishes. I ended up using ramekins, but they were a bit too small.
Shahina Naz
[email protected]The cranberries were a bit too tart for my taste. I think I'll use a sweeter berry next time.
Md Muksedul
[email protected]I found the custard filling to be a bit too eggy. I think I'll try using less eggs next time.
Gloria Stanley
[email protected]This is a beautiful and impressive dish. I'm definitely going to make it again for my next dinner party.
Sanju Saji
[email protected]I'm not a huge fan of cranberries, but I really enjoyed this dish. The custard filling is so good that it makes up for the tartness of the cranberries.
Mira Telecom Mirpur
[email protected]This is a really versatile recipe. You can use any type of berry you like. I've also made it with blueberries and raspberries.
Om Om
[email protected]I used frozen cranberries and they worked just fine. I didn't even have to thaw them first.
Farai Hove
[email protected]I added a teaspoon of almond extract to the custard filling and it gave it a delicious flavor.
Muhammad Bux Channa
[email protected]This is a great make-ahead breakfast or brunch dish. I like to make it the night before and then just pop it in the oven in the morning.
Prakash Poudyal
[email protected]I love the individual cups - they make it easy to serve and they look so cute.
Rashed Hafizy
[email protected]This is a great recipe for using up leftover cranberries. I always have a few bags in my freezer after the holidays.
Everline Sayo
[email protected]I've never made clafoutis before, but this recipe was easy to follow and turned out perfectly.
El Magnifico
[email protected]I made this for a brunch party and it was a huge hit! Everyone loved it.
mohamed hossaen
[email protected]This is absolutely delicious! The custard filling is rich and creamy, while the cranberry topping is tart and tangy. The perfect combination of flavors.