Doesn’t this look delicious? I made this last week and I’m tempted to make it again. It still looks good, even today, though I’m feeling lousy from a cold and even worse from some wicked morning sickness. Can I just say, I’m baffled by the term “morning” sickness. It should really be dubbed “morning, noon & night” sickness….but I guess that was just a little too wordy. Oh well, small price to pay, because we are expecting #5!! We are super excited.
And for those that may be wondering, yes, it was on purpose. And yes, I do know how that happens;-)
Back to the food! This dessert is a cinch. No harder than whipping together a batch of cookies. But more elegant. This would be great in individual ramekins as well. Perfect for holiday entertaining. Not to jump the gun, but when I tasted this I instantly thought Christmas. It’s the almond extract….love that stuff. This is also a great gluten-free dish because of the small amount of flour it contains. I made it gluten-free but you could easily substitute all-purpose flour…or maybe almond flour?!
|Cranberry Almond Clafouti||
- 1/2 tablespoon unsalted butter, melted, for dish
- 1/2 cup plus 1 tablespoon organic evaporated cane sugar (or granulated)
- 1/4 cup plus 2 tablespoons gluten-free flour blend
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup heavy cream
- 3/4 cup 2% milk
- 1/2 teaspoon almond extract
- 1 1/2 cups fresh or thawed frozen cranberries
- Preheat oven to 400°F.
- Brush melted butter all over the bottom and sides of a 1-quart shallow baking dish (not metal); sprinkle 1 tablespoon sugar all over.
- Whisk together remaining sugar, flour, and salt in a large mixing bowl. Whisk together egg, cream, milk and almond extract in a medium mixing bowl.
- In two additions, whisk the cream mixture into the sugar mixture.
- Pour the batter into the prepared baking dish.
- Scatter cranberries evenly on top. Bake on top of a baking sheet (to ensure any batter doesn’t leak onto your oven floor) for 30-34 minutes, until puffed, barely set in the center, and light brown around the edges.
- Sprinkle with just a bit more sugar if desired.
- Serve warm.
adapted from Martha Stewart via Bowllicking