Cranberry Clafouti Recipes

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CRANBERRY CLAFOUTIS

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10



Cranberry Clafoutis image

Steps:

  • Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes.
  • Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F.
  • Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.

3 large eggs plus 3 egg yolks
1 cup turbinado sugar
2 cups half-and-half
1/2 cup all-purpose flour
3 tablespoons Grand Marnier or other orange-flavored brandy
1 1/2 teaspoons vanilla extract
Pinch of salt
Unsalted butter, for the baking dish
2 1/2 cups fresh or frozen cranberries, halved
Confectioners' sugar, for dusting

CRANBERRY CLAFOUTI

Make and share this Cranberry Clafouti recipe from Food.com.

Provided by Boomette

Categories     Fruit

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10



Cranberry Clafouti image

Steps:

  • Preheat oven to 400°F Toss cranberries with 1/4 cup sugar. Pour 1/2 cup of cranberries into 8 ramekins and place on a baking sheet.
  • In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
  • Serve clafoutis warm, brushed with apricot jam.

Nutrition Facts : Calories 413.8, Fat 17.4, SaturatedFat 5.8, Cholesterol 89.2, Sodium 109.6, Carbohydrate 61, Fiber 5.5, Sugar 40.6, Protein 7.5

4 cups cranberries (fresh or frozen)
3/4 cup sugar (1/4 cup plus 1/2 cup)
1/2 cup whipping cream
1/2 cup dry breadcrumbs
1 cup ground almonds
2 eggs
1 teaspoon lime zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup apricot jam, heated

CRANBERRY CLAFOUTI

Categories     Bake     Cranberry

Yield makes 4 servings

Number Of Ingredients 9



Cranberry Clafouti image

Steps:

  • Preheat the oven to 425°F. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.
  • Beat the egg well, then add the remaining sugar; beat until smooth. Add the flour and beat again until smooth. Add the half-and-half and salt and whisk once more until smooth.
  • Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (it's very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them. Put the cranberry mixture in the bottom of the dish and pour the batter over it.
  • Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it and serve warm or at room temperature.

Butter for the dish
1/2 cup sugar
1 egg
1/2 cup all-purpose flour
1/2 cup half-and-half or whole milk
Pinch of salt
1 cup cranberries
1/2 cup walnuts
Confectioners' sugar

CRANBERRY CLAFOUTIS

Provided by Mark Bittman

Categories     dinner, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 9



Cranberry Clafoutis image

Steps:

  • Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
  • Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
  • Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
  • Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 87 milligrams, Sugar 39 grams, TransFat 0 grams

1 tablespoon butter (for greasing pan)
1 cup sugar
2 eggs
1 cup flour
1 cup half-and-half or whole milk
Pinch salt
2 cups cranberries
Scant cup walnuts
Confectioners' sugar

CRANBERRY CINNAMON CLAFOUTIS

Provided by Maggie Ruggiero

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Cranberry     Whiskey     Port     Fall     Winter     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13



Cranberry Cinnamon Clafoutis image

Steps:

  • Preheat oven to 400°F with rack in upper third. Butter a 9-inch shallow baking dish.
  • Briskly simmer cranberries, Port, whiskey, and cinnamon in a small heavy saucepan, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into baking dish.
  • Blend together eggs, milk, butter, sugar, flour, vanilla, and salt in a blender and pour over cranberries, then sprinkle with cinnamon sugar. Bake until slightly puffed and set in center, about 35 minutes. Cool clafoutis briefly on a rack.

1 cup dried cranberries
1 cup tawny Port
1/3 cup rye whiskey or brandy
1/2 teaspoon cinnamon
3 large eggs
1 cup whole milk
3/4 stick unsalted butter, melted
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon sugar mixed with
1/8 teaspoon cinnamon

JULIA CHILD'S BERRY CLAFOUTIS

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9



Julia Child's Berry Clafoutis image

Steps:

  • Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
  • Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
  • Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
  • Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
  • Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams

Butter for pan
1 and 1/4 cups whole or 2 percent milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker

CRANBERRY CLAFOUTI

This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h5m

Number Of Ingredients 10



Cranberry Clafouti image

Steps:

  • 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.

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

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