Thursday, November 10, 2011
Last week, I noticed cranberries in the produce department for the first time this year. Instinctively, I guess you could say, I put a bag of them in my cart, without any particular plan. Cranberries in November just seem right. A day or two later, I found myself flipping through the November issue of Martha Stewart Living, and came across this recipe. A clafoutis is a fruit-filled, custard-like dessert with a texture somewhere between a flan and a soufflé. In the summer I like making a cherry and a blueberry version of this dessert, so I decided to try this variation with cranberries. I love the contrast between the tart berries and the sweet custard.
Adapted from Martha Stewart Living, November 2011
Active time: 15 minutes. Total time: 1 hour 5 minutes.
1 tablespoon unsalted butter, at room temperature, for the dish
½ cup plus 2 tablespoons granulated sugar
¼ cup plus 2 tablespoons all purpose flour
pinch of salt
2 large eggs
1 cup chilled heavy cream
¾ cup whole milk
2 teaspoons finely grated orange zest
2 cups fresh or thawed frozen cranberries, coarsely chopped
garnish: confectioners’ sugar
Preheat oven to 400F. Butter a 9 inch pie dish, then sprinkle the 2 tablespoons granulated sugar onto the dish. Sift the remaining ½ cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in the eggs, ¾ cup cream, the milk, and zest.
Scatter the cranberries into the dish, then pour the batter over the top. Bake until puffed, slightly set, and brown around the edges, 30-35 minutes. Cool on a rack for 15 minutes (it will sink).
Dust the clafoutis with confectioners’ sugar. Whisk the remaining ¼ cup cream until soft peaks form. Serve with whipped cream.
Yield: 6 servings