Cranberry Clafoutis

I'm always looking for ways to use fresh cranberries and creme fraiche, so when I found both in a single recipe I knew I had to make it. I had no idea what a clafoutis was, but it turns out it's like flan with fruit in it. I really like how simple this recipe is to make, and how the cranberries really stand out.  I like the balance of the tart cranberries with the sweetness of the flan/custard batter they were baked in. If you like things a bit sweeter you might want to put less cranberries than the recipe calls for because they really are tart.

 Cranberry Clafoutis

2 cups fresh or frozen cranberries
3/4 cup cranberry juice
4 eggs
1 cup sugar
1/4 cup flour
1/3 cup creme fraiche
1 cup milk
1 T sugar
Creme fraiche

In a medium saucepan over medium heat, simmer cranberries with cranberries 5 minutes. Remove cranberries with slotted spoon; bring remaining liquid to a boil. Boil and stir until liquid is reduced to 1/4 cup. Cool.

Heat oven to 375 degrees. Grease 1 1/2 quart casserole. Beat eggs, 1 cup sugar, flour, 1/3 cup creme fraiche and milk until smooth; stir in cranberry liquid. Arrange cranberries in greased casserole. Pour egg mixture over cranberries; sprinkle 1 T sugar over top. Bake until golden brown and custard is set (45-55 minutes). Serve warm with a dollop of creme fraiche.

Recipe source: The Best of Byerly's: A Recipe Collection

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