Searching for a no-fuss dessert? Attempt a cranberry clafoutis, a traditional custard-like pie thats a cinch to make. Serve it warm with a cleaning of powdered sugar.
Cranberry Clafoutis
A dessert that you can throw together and have it in the oven in 10 minutes? Sounds too excellent to be true, does not it? And its a scrumptious dessert: golden baked custard studded with jewel-like cranberries, a tart contrast to the creamy filling.
Cranberry Clafoutis
A serving of cranberry clafoutis has only 168 calories. Compare that to a slice of pecan pie with 500 calories!
Clafoutis came from France ages back. They are typically made with sweet cherries but I believe youll love this variation with tart cranberries. Cranberries are best for the vacations and they contrast nicely with the custard, a sweet/tart combo that cant be beat.
Dish Overview
Im a sucker for fruit desserts of all kinds. Apple crisp has always been my # 1 dessert; homemade strawberry shortcakes run a close second. Including fruit makes the dessert a healthy food?
Even much better, cranberries rank right up there nutrition-wise. They have lots of vitamin C, anti-oxidants, and fiber (Healthline). They are low in calories. They keep well, too, in either the refrigerator or freezer. Cranberries are plentiful in the fall so a cranberry clafoutis for Thanksgiving makes ideal sense.
Why youll enjoy it: A clafoutis is similar to a pie, but without all the trouble. Its delicious, and its low calorie, too.
For how long it takes: about 10 minutes to prep, and 35 minutes to bakeEquipment youll need: blender, cast iron panServings: 8
About This Recipe
You most likely have whatever you need to make a clafoutis. Its put into a pan, sprinkled with cranberries, and baked.
If youre not a fan of cranberries, alternative black sweet cherries or tart red cherries (pitted), blackberries, blueberries, pears, apples, or plums. This a super versatile recipe.
What is a clafoutis exactly? The filling is made with eggs, milk, and flour and isnt extremely sweet.
We made two clafoutis when we checked this dish. We baked one in an enameled cast iron frying pan and one in a glass pie meal. It was surprising how in a different way they ended up. The clafoutis baked in cast iron browned nicely and had a decidedly much better texture than the pie meal one.
In some aspects, its similar to a Dutch infant. The active ingredients and preparation are comparable; it puffs up slightly in the oven, then deflates.
Enameled Cast Iron frying pan
Enameled skillets dont have to be seasoned like a routine cast iron pan and are rust-resistant. Some can even be washed in the dishwasher.
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Ill run through the essentials of the dish here and offer you some additional suggestions. The dish card below has particular measurements, directions, and nutrition info.
What youll need
Milk: Whole milk will provide you the very best velvety abundant texture. Half & & half is excellent, too.Eggs: The recipe calls for three large eggs.All-Purpose Flour: Youll need 3/4 cup of flour.Sugar: This dessert isnt excessively sweet, with just a half cup of sugar.Unsalted Butter: Always utilize saltless butter unless directed otherwise. Do not replace butter spreads, etc. Melt the butter in the microwave at low to medium power. I normally cover the dish to contain any spatters.Vanilla Extract or Vanilla Bean Paste: Either will work however vanilla bean paste has the little brown flecks that are aesthetically more appealing.Orange Zest: Orange actually complements cranberries; its a conventional pairing. Cranberries: I generally use frozen cranberries since theyre always offered, no matter the season. Theres no need to thaw them prior to utilizing. Powdered Sugar/Confectioners Sugar: A light dusting of sugar adds visual appeal.
How to make it
Bake the clafoutis till its lightly golden brown and set in the center. Place a toothpick in the center, avoiding the cranberries. It ought to come out clean.
Lets get begun on your clafoutis! Wash, sort, and drain pipes the cranberries if youre using fresh ones.
Blend till the mix is smooth, scraping down the sides if essential. Stir in the enthusiasm once its smooth.
Put the batter into the prepared skillet.
Get rid of the pan from the oven and cool slightly. Dust with powdered sugar and serve while warm.
In a blender, combine the milk, eggs, flour, sugar, melted butter, and vanilla.
Spray the cranberries uniformly over the top.
Frequently asked questions
What does a clafoutis taste like? A clafoutis tastes a bit like a custard or flan; the texture may advise you of bread pudding. It can be made with a variety of fruits however generally, its made with cherries. The fruit is baked into the clafoutis. Added tastes may include vanilla, citrus, or almond passion. How do you pronounce clafoutis? A cranberry clafoutis is not just easy to make, its likewise fun to say. Pronounce it: kluh · foo · tee. When somebody sneezes, it sounds like something you d state. Am I being weird? Probably.To clarify, the “s” is quiet and the plural is the very same as the particular.
Make It Your Own
Make your clafoutis with black sweet cherries, tart red cherries, blackberries, raspberries, blueberries, or chopped plums, apples, or pears. I personally cant wait to attempt a blueberry clafoutis! My freezer is packed with loads of blueberries; we got a little brought away with blueberry picking this summer season. Experiment with different flavorings: almond extract (specifically with cherries), cinnamon or nutmeg, lime or lemon zest rather of orange enthusiasm. Make mini clafoutis: Butter 6 little ramekins, organize them on a baking pan, and evenly divide the batter and cranberries in between them. Bake 15 to 20 minutes or till lightly golden and set.
Clafoutis is finest served while its fresh and warm. It can be refrigerated for a day approximately but the texture wont be as nice. It does not freeze well.
Storage Tips
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Preparation Time: 10 minsCook Time: 35 minsTotal Time: 45 mins
8 portions
Prepare ModePrevent your screen from going dark
Butter a 10 inch cast iron skillet that is at least 1 1/2 inches deep.In a mixer, combine milk, eggs, flour, sugar, melted butter, and vanilla. Sprinkle cranberries uniformly on top of batter.Bake for 30 to 35 minutes or till clafoutis is set and lightly golden brown on top. A toothpick inserted near the middle (preventing the cranberries) ought to come out clean.Let cool slightly.
Notes
Clafoutis is finest served right now. It will keep in the refrigerator for a day however it tends to get a bit soggy. It does not freeze well..
We also evaluated this recipe in a clear glass 10 inch pie pan. It didnt brown as well and had a denser texture.
Other fruit can be substituted: black sweet cherries, tart cherries, blueberries, blackberries, raspberries, sliced up plums, pears, or apples.
Make mini clafoutis: Butter 6 ramekins, divide batter and fruit uniformly in between them, set them on a baking sheet, and bake for 15 to 20 minutes up until set.
Looking for a no-fuss dessert? Attempt a cranberry clafoutis, a classic custard-like pie thats a cinch to make. Serve it warm with a dusting of powdered sugar.
A cranberry clafoutis is not just easy to make, its also fun to say. Make mini clafoutis: Butter 6 small ramekins, organize them on a baking pan, and equally divide the batter and cranberries in between them. Try a cranberry clafoutis, a traditional custard-like pie thats a cinch to make.
This website offers approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected mainly from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Nutrition InformationServing: 1slice, Calories: 168kcal, Carbohydrates: 25g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1 g, Cholesterol: 73mg, Sodium: 58mg, Potassium: 98mg, Fiber: 1g, Sugar: 15g, Vitamin A: 238IU, Vitamin C: 3mg, Calcium: 51mg, Iron: 1mg.
Attempt a cranberry clafoutis, a classic custard-like pie thats a cinch to make. Cranberries are abundant in the fall so a cranberry clafoutis for Thanksgiving makes perfect sense.
Did You Make This?Be sure to publish a picture & & tag me at @RachelCooksBlog. I love seeing what you made!
