Cranberry clafouti cupsmartha stewart

1 Servings

Ingredients

Quantity Ingredient
3 cups Fresh cranberries
1½ cup Cranberry juice cocktail or water
6 Eggs
1 cup + 2 Tb. sugar
6 tablespoons Flour
1 cup + 2 Tb. milk
¾ cup Heavy cream
¾ teaspoon Vanilla extract
1 pinch Ground cinnamon

Directions

Preheat the oven to 400 F. Butter 6 1-cup custard cups or a 9-inch ovenproof baking dish. In a small saucepan, cook the cranberries and cranberry juice over low heat for 5 minutes. Drain the cranberries, reserving both berries and juice. Return the juice to the saucepan and boil down until reduced to ¼ cup. Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed for 1 minute, scraping down the sides of the blender once. Blend in the reduced cranberry liquid.

Spread the cranberries in the bottom of the prepared dishes. Pour the custard mixture over the berries and sprinkle with cinnamon. Bake until the custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.

Posted to EAT-L Digest by pat hogberg <p_hogberg@...> on Nov 23, 1997

Related recipes