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1
Heat the milk and 2 tablespoons butter in a small saucepan over medium heat until warm but not hot.
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2
In a large bowl, whisk the eggs together.
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3
Whisk in 1/2 cup sugar, the flour, and the salt.
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4
Add the warm milk, whisking well to incorporate completely.
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5
Let the batter rest 1 hour at room temperature.
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6
Preheat the oven to 375F.
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7
Spread the walnuts on a baking sheet, and toast about 10 minutes, until theyre golden brown and smell nutty.
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8
When the nuts have cooled, chop them coarsely.
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9
Butter a 10-inch round or oval baking dish with the 1 teaspoon butter.
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10
(You could also make six individual clafoutis if you like.)
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11
Sprinkle the remaining 2 teaspoons sugar in the dish, and tip it to coat the bottom and sides.
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12
Pour the batter into the dish.
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13
Scatter the walnuts and cranberries on top (most of them will sink).
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14
Bake about 45 minutes, until the clafoutis puffs up and is golden brown.
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15
While the clafoutis finishes baking, whip the cream and bourbon to soft peaks.
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16
Serve the clafoutis directly from the baking dish with the whipped cream on the side.
