← Back to Search Results
baking American, French
Cranberry-Walnut Clafoutis with Bourbon Whipped Cream

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The clafoutis was invented in Limousin, France, to showcase that region’s famous cherries. Some compare the eggy consistency of clafoutis to flan, as it’s neither cake nor custard. To me, it’s more like an extra-thick crêpe dotted with fruit. Clafoutis puffs beautifully as it bakes, and hot out of the oven, it’s crisp on the outside and airy in the middle. When chilled, however, it collapses, becoming dense and custardlike. I love it both ways.

One of the great aspects of clafoutis is its versatility. Once you know how to make the batter, you can make great desserts with it year-round. At Lucques, we’ve made clafoutis with sautéed apples in the winter and with berries in the summer. For the fall, I like a clafoutis featuring that indigenous American jewel, the cranberry. This dessert is delicious as is, but if you want to gild the lily, serve it with a dollop of bourbon-spiked whipped cream.

Yield: Serves 6

Ingredients

  • 1 cup plus 2 tablespoons whole milk
  • 2 tablespoons plus 1 teaspoon unsalted butter
  • 3 extra-large eggs
  • ½ cup plus 2 teaspoons granulated sugar
  • ¾ cup all-purpose flour, sifted
  • ½ teaspoon kosher salt
  • ¾ cup walnuts
  • ½ cup dried cranberries
  • 1 cup heavy cream
  • 1½ teaspoons bourbon

Directions

Heat the milk and 2 tablespoons butter in a small saucepan over medium heat until warm but not hot.

In a large bowl, whisk the eggs together. Whisk in 1/2 cup sugar, the flour, and the salt. Add the warm milk, whisking well to incorporate completely. Let the batter rest 1 hour at room temperature.

Preheat the oven to 375°F.

Spread the walnuts on a baking sheet, and toast about 10 minutes, until they’re golden brown and smell nutty. When the nuts have cooled, chop them coarsely.

Butter a 10-inch round or oval baking dish with the 1 teaspoon butter. (You could also make six individual clafoutis if you like.) Sprinkle the remaining 2 teaspoons sugar in the dish, and tip it to coat the bottom and sides. Pour the batter into the dish. Scatter the walnuts and cranberries on top (most of them will sink). Bake about 45 minutes, until the clafoutis puffs up and is golden brown.

While the clafoutis finishes baking, whip the cream and bourbon to soft peaks.

Serve the clafoutis directly from the baking dish with the whipped cream on the side.


© 2005 Suzanne Goin
 

Nutritional Information

Nutrients per serving (% daily value)

491kcal (25%)
89mg (9%)
0mg (1%)
252mcg RAE (8%)
189mg
36mg
9g
27g
2g
43g
187mg (62%)
261mg (11%)
14g (71%)
33g (51%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-masala American Masala
by Suvir Saran
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
new-american-table New American Table
by Marcus Samuelsson
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
desserts-4-today Desserts 4 Today
by Abby Dodge
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
nigella-express Nigella Express
by Nigella Lawson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?