Cranberry Clafouti

From Martha Stewart - This simple batter is similar to Pancake Batter, Poured into a pan with fruit, it bakes into a creamy custard

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Cool: 15 Minutes


  • 1 tablespoon(s) Unsalted Butter, Room Temp For Dish
  • 1/2 cup(s) Plus 2 Tablespoons Granulated Sugar
  • 1/4 cup(s) Plus 2 Tablespoons All Purpose Flour
  • pinch(s) Salt
  • 2 Large Eggs
  • 1 cup(s) Chilled Heavy Cream
  • 3/4 cup(s) Whole Milk
  • 2 teaspoon(s) Orange Zest Finely Grated
  • 1 1/2 cup(s) Fresh or Thawed frozen cranberries coarsely chopped
  • Confectioners Sugar for Garnish


  1. 1. Preheat oven to 400. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk and zest.
  2. 2. Scatter Cranberries into dish; pour batter over top. Bake until puffed, slightly set and brown around edges. 32 to 34 minutes. Let cool on a wire rack for 15 minutes. (it will sink).
  3. 3. Whisk remaining heavy cream until soft peaks form. Dust clafouti with confections sugar.

  4. Serve with Whipped cream.
November 2011

This recipe is a personal recipe added by jreinke and has not been tested or endorsed by MyRecipes.

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