This recipe is from Martha Stewart where clafouti is described as treading ground somewhere between cake and pudding. It is a traditional French baked dessert that combines fresh fruit with a rich batter. My mom loved to make cherry clafouti for dinner parties when I was growing up. It is a simple dish that looks pretty and tastes delicious. I made this with leftover Thanksgiving cranberries. The recipe called for cranberry juice cocktail, but I used 100% cranberry juice instead. The end result was still very sweet. It serves 6.
- 3 cups fresh cranberries
- 1 1/2 cups cranberry juice, or water
- 6 large eggs
- 1 cup granulated sugar, plus more for sprinkling
- 6 tablespoons all-purpose flour
- 1 cup milk
- 3/4 cup heavy cream
- 3/4 teaspoon pure vanilla extract
- Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.
- In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.
- Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender (or with a hand mixer) and blend at high speed until smooth. Stir in the reduced cranberry liquid.
- Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.