Cranberry Almond Clafoutis
 
Prep time
Cook time
Total time
 
Tart and sweet, this easy clafoutis has a flan-like texture that is sure to impress.
Author:
Recipe type: Dessert
Serves: 1 9-inch clafoutis
Ingredients
  • 2 cups fresh cranberries, halved
  • 2 Tbsp + ¾ cup granulated sugar
  • 4 large eggs
  • 1 cup milk
  • 1½ tsp vanilla extract
  • ½ tsp orange zest
  • ¾ cups all-purpose flour
  • Pinch of ground cinnamon
  • Pinch of salt
  • ¼ cup slivered almonds, plus more for serving
  • Icing sugar, for dusting
Instructions
  1. In a small bowl, toss cranberries with 2 Tbsp of sugar; set aside.
  2. Preheat oven to 375°F. Grease a 9" pie plate and place the sugar-coated cranberries in the plate in an even layer; set aside.
  3. In a mixing bowl, beat the remaining ¾ cup sugar, eggs, milk, vanilla extract, and orange zest until smooth. Stir in flour, cinnamon, and salt. Pour batter over cranberries, then sprinkle with slivered almonds.
  4. Bake for 10 minutes at 375°F, then reduce heat to 350°F and bake for another 35 minutes until a toothpick inserted in the centre comes out clean.
  5. Let cool for 15 minutes before serving. The clafoutis will puff up when baking, and fall when cooled: this is normal! Serve with a generous sprinkle of icing sugar.
  6. Store leftovers in an airtight container in the fridge for up to 3 days.
Recipe by Port and Fin at https://portandfin.com/cranberry-almond-clafoutis/