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1
Preheat oven to 425 degrees F. Butter six 3-4-inch quiche or au gratin dishes.
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2
In a medium saucepan, combine milk, granulated sugar, vanilla bean, and salt.
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3
Place over medium heat and stir until sugar has dissolved (just under a boil.
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4
).
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5
While milk mixture is heating, break 2 eggs into a heatproof mixing bowl and whisk till there are no lumps.
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6
Add remaining eggs and whisk smooth.
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7
Remove saucepan from heat.
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8
Gradually temper the hot mixture into the eggs; that is, spoon the hot milk mixture into the eggs a small amount at a time, mixing well after each addition until both mixtures are roughly the same temperature.
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9
Then combine the two mixtures and stir until a uniform color is achieved.
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10
Whisk in the flour.
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11
Pour batter into the prepared quiche dishes and distribute the cranberries evenly on top.
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12
Pour about 2 inches of hot water into a large baking pan.
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13
Place filled dishes into water and bake in preheated oven until just set in the middle and slightly puffed out about 30-35 minutes.
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14
Remove baking pan from oven and remove clafoutis from pan.
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15
To Serve: Sprinkle powdered sugar on each clafouti and serve warm.
