Cranberry Orange and Cream Clafoutis
- 1 tablespoon unsalted butter
- 1 cup granulated sugar, divided
- 1 teaspoon fresh orange zest
- 2 large eggs
- 1 cup all-purpose flour
- scant 1/4 teaspoon salt
- 1 1/4 cup half-and-half or whole milk
- 2 cups cranberries (1 cup whole, 1 cup coarsely chopped)
- powdered sugar and whipped cream for topping
Place a rack in the center of the oven and preheat oven to 400 degrees F. Grease a 9 or 10-inch pie plate with butter and add two tablespoons of sugar.
Tilt the pie plate around so that the sugar coats all of the butter on the bottom and up the sides of the pie dish. Set aside.
In a medium bowl, combine remaining sugar and orange zest. Use the back of a spoon to work the zest into the sugar, creating a fragrant, orange-tinted sugar.
Whisk in the eggs until thoroughly combined and slightly thickened. Add the flour and salt and whisk to combine. Lastly, add the half-and-half (or milk, if using) and carefully whisk to combine.
Add the cranberries (whole and chopped) to the prepared baking dish. Top with milky mixture. Bake for 30 minutes, or until puffed and just lightly golden brown.
Remove from the oven and allow to cool for 10 minutes before serving warm dusted with powdered sugar and dolloped with whipped cream.