Cranberry Clafouti
A vibrant cranberry clafouti featuring tart cranberries in a sweet, custardy batter, perfect for holiday desserts or brunch gatherings with a balance of fruity and creamy flavors.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Cook cranberries in water or cranberry juice for 5 minutes, covered, on low heat.
- Drain cranberries and boil down the liquid until it reduces to 1/4 cup.
- In a blender, combine eggs, sugar, flour, milk, vanilla, and heavy cream.
- Stir in the reduced cranberry liquid into the blender mixture.
- Pour the batter into a greased baking dish.
- Bake for approximately 20 minutes or until set and golden around the edges.
Tips & Substitutions
For a smoother batter, blend the ingredients thoroughly, and consider substituting half the milk with almond milk for a nutty flavor. If cranberries are too tart, add an extra tablespoon of sugar to balance the taste. You can also use frozen cranberries if fresh ones aren't available, just thaw and drain them before cooking.
Serving Suggestions
Serve the cranberry clafouti warm, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch, consider serving it alongside Apple Slices (Danish Apple Bars) or a fresh fruit salad.
Storage & Reheating
Store leftover clafouti in an airtight container in the refrigerator for up to three days. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual portions for about 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Clafouti contains roughly 578 calories, with 5g protein, 74g carbohydrates, and 21g fat. It is an excellent source of vitamin C (33% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of vitamin A and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of berries instead of cranberries?
Yes, you can substitute cranberries with blueberries, raspberries, or mixed berries. Just keep in mind that the sweetness level may vary depending on the berries used, so adjust the sugar accordingly for the perfect balance.
Is it necessary to reduce the cooking liquid?
Reducing the cooking liquid intensifies the flavor of the cranberries and adds a lovely tartness to the batter. If you skip this step, the clafouti may be more watery, impacting the texture.
Can I make this recipe gluten-free?
Absolutely! To make a gluten-free cranberry clafouti, simply replace the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).