CRANBERRY CLAFOUTIS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 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.
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Zak san زاك سان
[email protected]I followed the recipe exactly, but my clafoutis didn't turn out well. It was too dense and not very flavorful.
Yusuph Naniyo
[email protected]This was a good recipe, but I found it to be a bit too sweet for my taste. I would recommend using less sugar next time.
Emran Tahir
[email protected]I'm not a huge fan of cranberries, but I really enjoyed this clafoutis. The cranberries were not too tart, and the almond extract gave it a nice flavor.
khalid Binirfan
[email protected]This clafoutis is divine! The cranberries give it a lovely tartness, and the almond extract adds a subtle nutty flavor. It's perfect for a special occasion brunch or dessert.
Legend_1957
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it with both fresh and frozen cranberries, and it's always great.
Reyaad Ali
[email protected]This was a great recipe! I made it for a brunch party and everyone loved it. The cranberries added a nice touch of tartness.
mariyam Adnan
[email protected]I've made this clafoutis several times now, and it's always a hit. It's so easy to make and always turns out perfectly.
Sami Lurka
[email protected]This is my new favorite clafoutis recipe! The cranberry-almond combination is perfect, and the texture is out of this world.
Md Robiulawal
[email protected]Easy to make and delicious! I used fresh cranberries and they turned out beautifully. The clafoutis was light and fluffy, and the cranberries gave it a nice tartness.
Libby Munford
[email protected]I was hesitant to try this recipe because I'm not a fan of cranberries, but I'm so glad I did! The cranberries added a wonderful pop of flavor to the clafoutis, and the almond extract gave it a lovely nutty flavor. Definitely a keeper!
Emelia Ali
[email protected]This cranberry clafoutis was an absolute delight! It had just the right balance of tartness and sweetness, and the texture was divine — soft and custardy in the center, with a slight crispiness on the edges. I'll definitely be making this again!