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Cranberry Orange Clafoutis

The batter for this custard is really more like a crepe batter, but when baked in a dish turns out light and fluffy, but more substantial than a custard.  The tart cranberries make this a refreshing ending to a rich meal.
Makes 4 individual desserts


  • 1/3 cup sugar
  • 3 Tbsp brown rice flour
  • 2 tsp finely grated orange zest
  • pinch ground cinnamon
  • 1 egg
  • 1 egg yolk
  • ½ cup whipping cream
  • 1 tsp vanilla extract
  • 1 cup fresh or thawed frozen cranberries
  • icing sugar, for dusting.


  1. Preheat the oven to 375 F.  Grease 4 6-oz ramekins (or other flat baking dishes) and place them onto a baking tray.
  2. Stir the sugar, rice flour, orange zest and cinnamon together.  Whisk in the egg, egg yolk cream and vanilla until smooth.  Divide the batter evenly between the ramekins and sprinkle each with ¼ cup of cranberries.  Bake the clafoutis for about 18 minutes, until they are puffed and golden (they will deflate when they come out of the oven)

The clafoutis are best served warm and dusted with icing sugar.  To serve them warm, either allow them to cool 10 minutes fresh from the oven, or they can be prepared in advanced, chilled and then reheated for 12 minutes at 300 F before serving.


Tuesday, December 4, 2012

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