Cranberry Clafloutis

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Dessert, Breakfast, Brunch French
By Adapted from Eric Skokan Serves: 8-12
Prep Time: 10 Minutes Cooking Time: 20-25 Minutes Total Time: ~30 Minutes

Clafloutis is a custardy, lightly sweet, cake-like dessert. Usually featuring sweet cherries, this recipe goes for bold tart cranberries.

Ingredients

  • 2 cups Whole Milk
  • 3/4 cup Granulated Sugar
  • 3/4 cup All Purpose Flour
  • 1/4 cup Cake Flour
  • 3 Large Eggs
  • 2 tsp. Vanilla Extract
  • 2 tsp. Kosher Salt
  • 1.5 cups Fresh Cranberries
  • Powdered Sugar, for optional dusting

Instructions

1

Preheat the oven to 450 degrees. Wait to mix everything together until the oven is at temperature.

2

Pour milk, sugar, eggs, all purpose flour, cake flour, Kosher salt and vanilla into a blender. Blend until very smooth and creamy, about one minute. Set aside.

3

Place a 10-inch shallow baking dish in the 450 degree oven for 5 minutes. Use oven mitts to remove the hot dish from the oven and place the dish on a sheet tray. (I didn't do this before pouring in the batter and I regretted it.)

4

Then, working quickly so the dish doesn't cool down too much, spray the interior of the dish with cooking spray and pour in the 1.5 cups of fresh cranberries.

5

Still working quickly, pour the Clafloutis batter into the dish.

6

Lift the sheet tray and carefully, so as not to spill the batter, slide the whole thing into the oven.

7

Bake for 20-25 minutes, until the Clafloutis is puffed and golden brown on top. Remove from the oven and let cool for about 15 minutes. Over which time, the Clafloutis will slightly deflate.

8

Just before serving, sprinkle with powdered sugar if you like. Slice into wedges and serve.