Whoa! This is delicious, and will be in my regular fall rotation...with a tweak.
I tried the recipe as written--including dehydrating the cranberries in the oven for 6 hours. In the end, I think that was unnecessary. The cranberries poached in simple syrup was sufficient.
An added bonus? I strained the cranberry-infused simple syrup and used it for cocktails.
I also browned the butter a little deeper and thought that was terrific. (I kept stealing tastes of the batter.)
For presentation purposes, this dish would be a great in individual ramekins.
Cranberry Clafouti
RECIPE COURTESY OF MARK FULLER OF SPRING HILL RESTAURANT
Clafouti is a simple French dessert made with cherries. In Fuller’s version, tart cranberries provide the perfect counterpoint to the custard’s sweetness.
INGREDIENTS
3½ cups plus 3 tbsp sugar, divided
3 cups water
6 cups cranberries, fresh or frozen
8 tbsp (1/2 cup) unsalted butter, plus more for greasing pan
4½ oz almonds, blanched
4 large eggs plus 3 large yolks, separated
1 cup milk
Pinch salt
¼ cup all-purpose flour
DIRECTIONS
Preheat oven to 175 degrees. Combine 3 cups of sugar with water in a medium saucepan and bring to a boil, stirring until sugar has dissolved completely. Add cranberries and cook at a bare simmer for 8 minutes until berries are soft and fragrant, but not yet bursting. Drain and set aside.
Line a baking sheet with parchment. Spread berries in an even layer and bake for 6 hours. Berries should be wilted but not completely dried out. Let berries cool, then toss with 3 tablespoons of sugar. Butter an 11-by-8-inch oval ovenproof casserole and spread sugared berries on the bottom.
Preheat oven to 300 degrees.
Melt 8 tablespoons of butter in a small saucepan over low heat until solids fall to the bottom of the pan and turn light brown. Remove from heat and set aside to cool.
In a food processor, whirl almonds with ¼ cup of sugar until fine. Set aside. (Traca's note: Grind to a powder.)
In a medium bowl, whisk eggs and yolks with the last ¼ cup of sugar. Stir in milk and salt, then sprinkle flour over the top of the batter, and whisk in.
Transfer to a blender, add almond sugar, and blend until smooth. With blender running, add browned butter in a slow, steady stream. Pour batter over berries and bake 60 to 70 minutes, or until firm in the center. Let rest 10 minutes before serving.
I tried the recipe as written--including dehydrating the cranberries in the oven for 6 hours. In the end, I think that was unnecessary. The cranberries poached in simple syrup was sufficient.
An added bonus? I strained the cranberry-infused simple syrup and used it for cocktails.
I also browned the butter a little deeper and thought that was terrific. (I kept stealing tastes of the batter.)
For presentation purposes, this dish would be a great in individual ramekins.
Cranberry Clafouti
RECIPE COURTESY OF MARK FULLER OF SPRING HILL RESTAURANT
Clafouti is a simple French dessert made with cherries. In Fuller’s version, tart cranberries provide the perfect counterpoint to the custard’s sweetness.
INGREDIENTS
3½ cups plus 3 tbsp sugar, divided
3 cups water
6 cups cranberries, fresh or frozen
8 tbsp (1/2 cup) unsalted butter, plus more for greasing pan
4½ oz almonds, blanched
4 large eggs plus 3 large yolks, separated
1 cup milk
Pinch salt
¼ cup all-purpose flour
DIRECTIONS
Preheat oven to 175 degrees. Combine 3 cups of sugar with water in a medium saucepan and bring to a boil, stirring until sugar has dissolved completely. Add cranberries and cook at a bare simmer for 8 minutes until berries are soft and fragrant, but not yet bursting. Drain and set aside.
Line a baking sheet with parchment. Spread berries in an even layer and bake for 6 hours. Berries should be wilted but not completely dried out. Let berries cool, then toss with 3 tablespoons of sugar. Butter an 11-by-8-inch oval ovenproof casserole and spread sugared berries on the bottom.
Preheat oven to 300 degrees.
Melt 8 tablespoons of butter in a small saucepan over low heat until solids fall to the bottom of the pan and turn light brown. Remove from heat and set aside to cool.
In a food processor, whirl almonds with ¼ cup of sugar until fine. Set aside. (Traca's note: Grind to a powder.)
In a medium bowl, whisk eggs and yolks with the last ¼ cup of sugar. Stir in milk and salt, then sprinkle flour over the top of the batter, and whisk in.
Transfer to a blender, add almond sugar, and blend until smooth. With blender running, add browned butter in a slow, steady stream. Pour batter over berries and bake 60 to 70 minutes, or until firm in the center. Let rest 10 minutes before serving.