Cranberry Clafouti Cupsmartha Stewart

Recipe look good to you?     

Cranberry Clafouti Cupsmartha Stewart Ingredients

3 c Fresh cranberries	1 c + 2 Tb. milk
1 1/2 c Cranberry juice cocktail or	3/4 c Heavy cream
6 Eggs	3/4 ts Vanilla extract
1 c + 2 Tb. sugar	1 pn Ground cinnamon
6 tb Flour

Instructions for Cranberry Clafouti Cupsmartha Stewart

Preheat the oven to 400 F. Butter 6 1-cup custard cups or a 9-inch ovenproof baking dish. In a small saucepan, cook the cranberries and cranberry juice over low heat for 5 minutes. Drain the cranberries, reserving both berries and juice. Return the juice to the saucepan and boil down until reduced to 1/4 cup. Combine the eggs, sugar, flour, milk, cream, and vanilla in a blender and blend at high speed for 1 minute, scraping down the sides of the blender once. Blend in the reduced cranberry liquid. Spread the cranberries in the bottom of the prepared dishes. Pour the custard mixture over the berries and sprinkle with cinnamon. Bake until the custard is puffed and golden, 40 to 45 minutes. Serve hot or warm. Posted to EAT-L Digest by pat hogberg on Nov 23, 1997

Main Ingredient: CranberryCuisine: Uncategorized

More like this...

Cranberry And Blueberry Clafouti

Martha Stewarts Cranberry Upside-Down Cake

Pear Almond Clafouti with Red Wine Glaze

Pear Clafouti with Warm Butterscotch Sauce