Cranberry Clafoutis
Cranberries add tang to this versatile dessert that you can whip together in just a few minutes.
Ingredients
- 1 cup whipping cream, split
- ½ cup, plus 2 teaspoons sugar
- 2 eggs
- ¾ cup flour
- 2 cups cranberries (frozen)
- 1 tablespoon orange liqueur (optional)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375℉.
- Add ½ cup of cream to a mixing bowl and whisk until stiff peaks form. Reserve.
- In another mixing bowl, add the remaining ½ cup of cream, salt and sugar and mix until well combined. Stir in the eggs and the orange liqueur. Add the flour and blend together until smooth. Fold in the ½ cup of whipped cream until fully incorporated.
- Add 1 cup of cranberries to an 8-inch pie or tart pan. Pour the batter over the cranberries in the pan, then add the remaining 1 cup of cranberries on top of the batter. Sprinkle 2 teaspoons of sugar over the batter and cranberries.
- Bake for 30 to 35 minutes or until golden brown on top and cooked through in the centre. Remove from the oven and let cool for 10 to 15 minutes before serving.
