Cranberry Clafoutis
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Turbinado Sugar2 cups
Half-And-Half1 cup
All-Purpose Flour3 tbsps
Grand Marnier1.5 tsps
Vanilla Extract2.5 cups
Cranberry (fresh or frozen, halved)Directions:
1
Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender
2
Pulse until the sugar has dissolved and the batter is smooth, about 1 minute
3
Let sit at room temperature, 30 minutes
4
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F
5
Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet
6
Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan
7
Bake until the mixture starts to caramelize, about 20 minutes
8
Remove from the oven and reduce the temperature to 375 degrees F
9
Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter
10
Sprinkle the remaining 3 tablespoons turbinado sugar on top
11
Bake until puffed and almost set, about 30 minutes
12
Transfer to a rack and let cool 20 minutes
13
Dust with confectioners' sugar
14
Photograph by Charles Masters