Cranberry Clafouti

By learen

From Judy Chen

Ingredients

• 1 T unsalted butter, room temp for dish
• 1/2 c plus 2T granulated sugar
• 1/4 c plus 2T all purpose flour
• Pinch of salt
• 2 large eggs
• 1 cup chilled heavy cream
• 3/4 c whole milk
• 2 t finely grated orange zest
• 1 1/2 c fresh or thawed frozen cranberries, coarsely chopped
• Garnish; confectioners sugar

Details

Servings 6

Preparation

Step 1

1 Preheat oven to 400. Butter a 1 qt baking dish (not metal) using a pastry brush; sprinkle 2 T granulated sugar over the bottom. Sift remaining ½ c granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, ¾ c cream, the milk and the zest.

2 Scatter cranberries into dish; pour batter over the top. Bake until puffed, slightly set, and brown around edges 32-34 min. Let cool on a wire rack for 15 min and it will sink.

3 Whisk remaining ¼ c cream until soft peaks form, Dust clafouti with confectioners sugar. Serve with whipped cream.