Trying to figure out what to make Christmas morning? How about a super easy, not-too-sweet-so-you-can-eat-all-the-chocolates recipe that takes minutes to prepare and less than 30 minutes to bake? Pop it in the oven, grab a coffee with Bailey’s and spend more time cuddled around the tree with the family. Sounds like the perfect Christmas morning to me.
Akin to a baked custard, clafoutis is a classic French dessert traditionally made with cherries, cherries with their pits in fact. The pits exude a slight almond flavour while making eating a clafoutis rather interesting to say the least. Apparently anything without cherries should be called a flaugnarde but how delicious does that really sound.
It’s no surprise I opted for local cranberries to replace those Summer cherries. Yup, more cranberries. Their tartness works wonders in breakfasts, baking, even savoury dishes like pork loin. Plus, nothing says Christmas like the little red berries. Pop a few frozen ones in your mimosa or punch this holiday for some instant Christmas cheer.
Generally served as dessert, I’d say clafoutis is more at home on the brunch table. It’s subtle sweetness, slightly eggy texture and bursting tartness make it similar to a Dutch Baby. If less sweet desserts are your thing, go for it. To counteract those tart berries, a nice sprinkle of icing sugar, some maple syrup served on the side or a dollop of whipped cream beaten with a pinch of icing sugar and a splash of vanilla should do the trick.
And, once again, the cast iron skillet makes an appearance. I can’t help it alright. It’s probably my most favourite kitchen item right now and really makes that logo choice seem appropriate. It also makes an awesome gift for the cook on your list. Wink-wink.
- 1 tablespoon butter
- 1 cup milk
- 1/4 cup cream
- 3/4 cup sugar
- 1 teaspoon almond extract
- 1 tablespoon vanilla extract
- 4 eggs
- pinch salt
- ¾ cup flour
- 2 cups fresh cranberries
- 1/4 cup sliced almonds
- icing sugar, for dusting
- Preheat oven to 425. Grease a 9” skillet with butter.
- Whisk together milk, cream, sugar, extracts, eggs, and salt. Slowly add in flour and whisk until thoroughly combined and smooth. You could also throw it all in a blender and process til smooth.
- Add cranberries to the skillet. Pour batter over. Sprinkle almonds on top. Bake until toothpick inserted in center comes out clean and edges are puffed and golden brown, about 25-30 min.
- Serve warm dusted with icing sugar.
- The recipe works well with 3.25% milk replacing the cream.