Clafoutis is a traditional baked French dessert.

Our thanks to Smaran Rai, Pastry Chef, Marella Discovery 2 (Feb 2023) who kindly provided this recipe.

Quantities modified for a dessert for two, it can easily be doubled etc.

Cranberry Clafoutis

Ingredients

• Milk 60 ml (whole milk is 3.25%)
• Heavy Cream 30 ml (heavy cream is 36-40%)
• We use 90ml of 10% Cream (for about the same Cream content {5% cream also works})
• Egg 1
• Sugar 45 g
• Almond Flour 50 g
• Cranberries 50 g room temp
• or Jam/Marm etc on bottom (30 g in each)

Method

• Place all ingredients in blender (except fruit)
• Place mixture in pie plate/ramekin (We use ramekin 90mm x 40mm)
• Place fruit on top
• Bake in double boiler* 160c 325f 40-75 min (Depends on depth, look for light brown top, internal temp 198f)
• *Just a pan filled with boiling water (About 1/2 the ramekin height).
• Baking without the water produces a dryer cakier product.

Serve warm with Custard!

Great right out of the oven, but best left in the fridge for a day then gently warmed.

An tasty reminder of an excellent vacation!

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