Cranberry Orange Clafoutis

Happy 12 Days of Christmas Desserts! This is a little passion project that I’ve been working on for the last month or so and I’m so excited to finally get to share these recipes with you! Over the next 12 days, I’ll be sharing a brand new dessert recipe every single day. From cakes to cookies to truffles, super-easy to project baking and everything in between, I’ve got you covered. I hope that you are as excited to try these recipes out as I am to share them with you.

Kicking us off, we’re going classic, because what is a good Christmas collection without cranberries? This cranberry orange clafoutis is maybe the most low-maintenance, high-reward dessert of the series. A clafoutis is a very traditional French custard-based dessert. It is most commonly associated with cherries, but is also a great way to show off any fruit in season. The batter is an egg-based custard that comes together in a blender in less than five minutes. It’s then poured over some sugared berries and baked until just set. That’s it! As Ina Garten would say “How easy is that?”. In my personal opinion, clafoutis are best served warm, but not piping hot, and with a dollop of whipped cream or creme fraiche.

Cranberry Orange Clafoutis

serves 6-8

Ingredients

1 cup whole milk

1/3 cup orange juice

3 eggs

1/2 cup + 2 tbsp granulated sugar, divided

1/2 cup all purpose flour

1/4 tsp kosher salt

1 tsp vanilla extract

12 oz fresh cranberries 

zest of 2 oranges

Procedure 

1. Grease a 9x9” baking dish with softened butter and set aside. Preheat oven to 375° F.

2. In a large bowl, combine 2 tbsp sugar with the zest of two oranges. Rub the zest into the sugar with your fingers until fragrant, then add the cranberries. Toss to coat and let sit for 5-10 minutes while you prepare the rest of the ingredients.

3. In a high speed blender, add milk, orange juice, eggs, 1/2 cup sugar, flour, salt, and vanilla. Blend on medium-high speed until everything is combined and mixture is smooth.

4. Pour the sugared berries into the bottom of the prepared baking dish and spread into an even layer. Pour the batter over the cranberries.

5. Bake for 30-35 minutes, until clafoutis is golden brown and custard is just set. Dust with powdered sugar and serve with sweetened whipped cream or ice cream.

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Blackberry Lavender Clafoutis

I have spent the last few days cramming clothes into suitcases and figuring out which cookbooks I can’t live without for the next 3 months (hint: it’s a lot!) because tomorrow morning, my little Nissan and I will be heading north to the Great Smoky Mountains of Tennessee! I will be spending the next three months cooking and baking my little heart out at an award-winning resort restaurant to complete my externship and finish pastry school and I AM SO EXCITED! Lucky for me, my cousin and his wife are the most wonderful, gracious friends and they are letting me move in as their summer roomie. I will be spending the summer hiking through the mountains, exploring the wild foods of Tennessee, and working and day and night to learn everything I can about fine dining kitchens. It’s going to be such an adventure!

That being said, this will be my last traditional recipe post on the blog for a little while. I am going to take the summer to be completely present and focus 100% on my internship, so I won’t be dedicating as much time to developing and photographing new recipes. Not to fear, I am not going away completely! I will still be writing regular blog posts and sharing all that I am learning both in and out of the kitchen. I am looking forward to coming back in the fall, freshly inspired and full of new skills and knowledge to share!

a classic French clafoutis with a summer twist

To me, this blackberry lavender clafoutis feels like that perfectly warm, beginning of summer day. It’s refreshing and bright, but not overwhelming and it wets the appetite for all of the sunshine and berries that summer has to offer. Traditionally a clafoutis is somewhere between a cobbler and custard, but this one leans a little heavier towards the cobbler side- meaning a little cakier and a little less custard-like. I adapted this recipe from Yotam Ottenlenghi’s newest book “Simple” and you can interchange the blackberries and lavender for whatever fruit or herb you have an abundance of. (Some other ideas: blueberry + thyme; strawberry + basil; strawberry + rose; plums + thyme; peach + lavender; peach + basil, the possibilities are endless). This is a perfect, low-maintenance dessert to throw together for your next backyard grilling party. It pairs beautifully with ice-cold rose, summer sunsets, and lots of friends.

Yield: makes one 9" clafoutis

Author: Anna Ramiz

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Blackberry Lavender Clafoutis

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

A clafoutis traditionally falls somewhere between a cobbler and a custard featuring a thick, eggy batter blanketing bright, fresh fruit. This blackberry lavender clafoutis feels like that perfectly warm, beginning of summer day.

Ingredients

• 7 tbsp brown sugar, divided
• 1 tbsp water
• splash (1-2 tbsp) red wine
• 2 tsp lavender
• 1 lemon, zested and juiced
• 12 oz blackberries
• 2 eggs, separated
• 1/3 cup all purpose flour
• 1 1/2 tsp vanilla extract
• 7 tbsp heavy cream
• pinch of salt
• Ice cream, for serving

Instructions

1. In a medium saucepan, heat 4 tbsp brown sugar and 1 tbsp water, along with the blackberries and lavender. Simmer over medium heat until sugar is melted and mixture is starting to bubble. Add wine and lemon juice and cook for 1 more minute, stirring constantly. Remove from heat and let cool.
2. Preheat oven to 375 ° F. Pour blackberry mixture into the bottom of a 9” cake pan and set aside.
3. In the bowl of a stand mixer fitted with whisk attachment, whip egg whites on medium speed until frothy and then increase speed to high, whipping to form stiff peaks. Transfer egg whites to another bowl and then return bowl to mixer. (There is no need to wash the bowl out).
4. In the bowl of the mixer, combine egg yolks, 3 tbsp brown sugar, flour, vanilla, heavy cream, lemon zest and salt. Whip until pale and thickened, about 1-2 minutes.
5. Add egg whites to egg yolk mixture in two batches, folding gently using a rubber spatula. (A few egg white streaks are okay).
6. Pour batter over the blackberry mixture. Bake in preheated oven for 30 minutes until golden brown and baked through. Remove from oven and cool slightly (about 5 minutes) before serving. Serve warm with vanilla ice cream.

Notes:

If you choose to riff on this recipe and use a more delicate herb like basil, wait and add it when you add the wine and lemon juice so that it doesn’t get overcooked.

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