CRANBERRY CLAFOUTI
Steps:
- Preheat the oven to 425°F. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.
- Beat the egg well, then add the remaining sugar; beat until smooth. Add the flour and beat again until smooth. Add the half-and-half and salt and whisk once more until smooth.
- Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (it's very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them. Put the cranberry mixture in the bottom of the dish and pour the batter over it.
- Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it and serve warm or at room temperature.
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Caleb Nelson
[email protected]This is a great recipe! I've made it several times and it's always a hit.
Dan Laplain
[email protected]This was a delicious and elegant dessert. It was perfect for a special occasion.
Afroza Sultana
[email protected]I love the simplicity of this recipe. It's a great way to use up fresh cranberries.
Jana Jojo
[email protected]This is a great recipe for a quick and easy dessert. It's perfect for a weeknight meal.
Elias Pheil
[email protected]The clafouti didn't rise very much, but it was still delicious. I think I might have overmixed the batter.
Meagan Teague
[email protected]This was a bit too sweet for my taste, but I think that's because I used fresh cranberries. I might try it again with frozen cranberries next time.
Nuurto cadeey
[email protected]I love the combination of cranberries and almonds in this clafouti. It's a unique and delicious flavor.
Tristain Cooper
[email protected]This was my first time making clafouti, and it turned out great! I followed the recipe exactly, and it was perfect.
Sheikh Mohammad Ali
[email protected]I've made this clafouti several times now, and it's always a hit. It's so easy to make, and it's always delicious.
mzia zenashvili
[email protected]This was a great recipe! The clafouti was light and fluffy, and the cranberries gave it a tart and tangy flavor. I would definitely make this again.