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Cranberry Clafouti

Cranberry Clafouti

shellyo

"This will make an excellent desert for the holidays. Give them cranberries in a whole new way. I don't know how anyone can't love this dish. I was going make a Martha Stewart Cherry Clafouti, but the grocery store was out of cherries. I also needed cherry liquor, but the liquor store was closed. I did have cranberries and Grand Marnier which sounded really good. I was right on the money. It's fantastic, probably better than the cherry version. The cranberries add a nice tartness to the dish. I hope you like it."
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Ingredients

1 h servings 320 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch casserole dish.
  2. Spread cranberries out in the bottom of the prepared casserole dish.
  3. 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.
  4. Bake in the preheated oven until cranberries are set and clafouti is set, about 45 minutes. Dust with confectioners' sugar.

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Reviews

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

I had high hopes for this beautiful looking dessert. wanted to do a test run before Thanksgiving. The custuard is yummy (I even used 1/2 & 1/2, but will use heavy cream when I make it again). T...

Most helpful critical review

I made this for Thanksgiving dinner. The custard turned out ok but the cranberries were too tart. I doubt if I'll make it again.

Most helpful
Most positive
Least positive
Newest

I had high hopes for this beautiful looking dessert. wanted to do a test run before Thanksgiving. The custuard is yummy (I even used 1/2 & 1/2, but will use heavy cream when I make it again). T...

Made this elegant dessert for our New Years Eve dinner. I used washed raw sugar, because that is what we had on hand. I was pretty generous with butter and sugar in the pan before adding the cr...

I made this for Thanksgiving dinner. The custard turned out ok but the cranberries were too tart. I doubt if I'll make it again.

Fantastic!

I don'the generally rate recipes because I change to many things to give an accurate review. This time I'm reviewing for just that reason. Previous reviewers complained that the berries were to ...

Made this for Thanksgiving. It disappeared rapidly. Will make it again. Delicious. Loved the sweet-tart combination.

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