Cranberry Clafouti

1. 1

   Preheat the oven to 425F.

2. 2

   Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size.

3. 3

   Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.

4. 4

   Beat the egg well, then add the remaining sugar; beat until smooth.

5. 5

   Add the flour and beat again until smooth.

6. 6

   Add the half-and-half and salt and whisk once more until smooth.

7. 7

   Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (its very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them.

8. 8

   Put the cranberry mixture in the bottom of the dish and pour the batter over it.

9. 9

   Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean.

10. 10

    Sift some confectioners sugar over it and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.