Clafoutis is a custardy, lightly sweet, cake-like dessert. Usually featuring sweet cherries, this recipe goes for bold tart cranberries.
- 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
Preheat the oven to 450 degrees. Wait to mix everything together until the oven is at temperature.
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.
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.)
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.
Still working quickly, pour the Clafoutis batter into the dish.
Lift the sheet tray and carefully, so as not to spill the batter, slide the whole thing into the oven.
Bake for 20-25 minutes, until the Clafoutis is puffed and golden brown on top. Remove from the oven and let cool for about 15 minutes. Over which time, the Clafoutis will slightly deflate.
Just before serving, sprinkle with powdered sugar if you like. Slice into wedges and serve.