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
{ 8 comments… read them below or add one }
YAY! Baby!!!
So just a quick question ’cause I sooo want to make this…
Almonds are not listed yet they are in the name of the recipe (I love almonds!!!) and in the directions there is mention of zest but not in the ingredients…
We’re just going to attribute this to pregnancy brain okay Marilyn:-) I fixed the recipe. The original recipe called for orange zest. I used almond extract instead because that’s what I had. I loved it that way!! It would be good with the a little orange zest too I’m sure…or almond extract and zest;-)
Thanks for pointing that out!
Congratulations on your pregnancy! babies are so precious and I don’t think you should feel like you have to explain yourself why you didn’t stop with #1 (o.O), it’s not anyone’s business but your family’s
Oh and I totally agree on the misconception of the word “morning sickness”)))
Your picture has just convinced me to make this clafouti. I even have cranberries in my freezer
Thanks!
Oh, I don’t feel like I really have to “explain”….it’s all in fun:-) We’re confident in our decisions! I hope that you love the clafouti! So simple but so delicious:-)
that clafouti looks amazingly tasty!
Thanks Becky! i am going to make this on the weekend! Yumm!
This was amazing! It was so easy to make and everyone loved the sweet/tart combo. Will make it again…..and again!