Sunday, December 11, 2011
Cranberry Clafouti
Super simple to make - takes about 5 minutes of prep time and then straight into the oven. I used frozen cranberries and it was delicious. Like a fat pancake with lovely, tart taste from the cranberries.
Recipe here
And here it is if you dont want to go to link (or incase they take it off the site):
Ingredients
1 tablespoon unsalted butter, room temperature, for dish
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons all-purpose flour
Pinch of salt
2 large eggs
1 cup chilled heavy cream
3/4 cup whole milk
2 teaspoons finely grated orange zest
1 1/2 cups fresh or thawed frozen cranberries, coarsely chopped
Confectioners' sugar, for garnish
Directions
Preheat oven to 400 degrees. 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.
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).
Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream. (it doesn't need the cream - i didn't bother)
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