Bonnies Cranberry Clafouti Recipes

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.

Steps:

• Preheat oven to 350 degrees F.
• Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
• In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
• Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
• Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

Steps:

• Preheat oven to 400 degrees. Butter six 1-cup custard cups or a 9-inch oven-proof baking dish.
• In a small saucepan, combine the cranberries and cranberry juice cocktail. Bring to a simmer and cook over very low heat for 5 minutes. Drain, reserving cranberries and juice separately. Return the juice to the saucepan and boil until reduced to 1/4 cup, about 8 minutes.
• Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed until smooth. Stir in the reduced cranberry liquid.
• Divide the cranberries evenly between the prepared dishes. Pour the custard mixture over the berries, and sprinkle with cinnamon. Sprinkle with sugar. Bake until custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour and 1/4 cup plus 2 tablespoons sugar together in a bowl. Whisk in eggs and butter. Add 1/4 cup plus 2 tablespoons milk and lemon juice; whisk until batter is very smooth, about 3 minutes.
• Pour batter into a 9-inch oval or round baking dish. Scatter raspberries on top.
• Bake in the preheated oven until puffy and golden, about 30 minutes. Let cool, about 15 minutes. Dust with confectioners' sugar.

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.

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.

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.

Steps:

• Preheat oven to 425 degrees F. Butter six 3-4-inch quiche or au gratin dishes.
• In a medium saucepan, combine milk, granulated sugar, vanilla bean, and salt. Place over medium heat and stir until sugar has dissolved (just under a boil.).
• While milk mixture is heating, break 2 eggs into a heatproof mixing bowl and whisk till there are no lumps. Add remaining eggs and whisk smooth.
• Remove saucepan from heat. Gradually temper the hot mixture into the eggs; that is, spoon the hot milk mixture into the eggs a small amount at a time, mixing well after each addition until both mixtures are roughly the same temperature. Then combine the two mixtures and stir until a uniform color is achieved. Whisk in the flour.
• Pour batter into the prepared quiche dishes and distribute the cranberries evenly on top. Pour about 2 inches of hot water into a large baking pan.
• Place filled dishes into water and bake in preheated oven until just set in the middle and slightly puffed out about 30-35 minutes. Remove baking pan from oven and remove clafoutis from pan.
• To Serve: Sprinkle powdered sugar on each clafouti and serve warm.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch casserole dish.
• Spread cranberries out in the bottom of the prepared casserole dish.
• Whisk milk, cream, eggs, and egg yolks together in a bowl; add white sugar, orange liqueur, vanilla, and salt. Gradually add flour, whisking constantly. Pour egg mixture through a sieve over cranberries in casserole dish.
• Bake in the preheated oven until cranberries are set and clafouti is set, about 45 minutes. Dust with confectioners' sugar.

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.