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This recipe is surprisingly easy, using only a mixing bowl, whisk and baking dish, and results in a stunning dessert that’s a cross between a custard and a Dutch baby.
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Ingredients
For 1 COM_JOOMRECIPE_SERVING_TYPE_
cranberry-ginger-and-satsuma-clafouti
- 1/3 c granulated sugar
- 2 satsumas
- 3/4 c all-purpose flour
- 1 t minced fresh ginger
- pn fine sea salt
- 1 vanilla bean
- 3/4 c milk
- 4 eggs
- 3 1/2 T butter
- 1 T orange flower water
- 12 oz fresh cranberries
- confectioners' sugar
Cranberry, Ginger, and Satsuma Clafouti Directions
- In a small bowl, stir together the granulated sugar and the satsuma zest. Use your fingers to rub the zest into the sugar for the most absorption. Set aside 2 tablespoons of the satsuma sugar, leaving 1/3 cup.
- In a large bowl, whisk together the 1/3 cup of satsuma sugar, the flour, minced ginger, and salt. Scrape the vanilla bean seeds into the bowl, and whisk to blend. Whisk in the milk, then whisk in the eggs, one at a time, mixing each in until completely incorporated before adding the next egg. Whisk in the butter and orange flower water, and stir until the batter is smooth. Place the batter in the refrigerator to chill for 30 minutes.
- Preheat oven to 400 F.
- Butter a 9-inch round cake pan or cast iron skillet, and arrange the cranberries in the bottom of the pan. Pour the chilled batter over the cranberries in the pan. Bake 15 minutes at 400 F, then lower the oven temperature to 350 F. Continue to bake for 30 minutes, until the clafouti is puffed and golden. Remove from oven and sprinkle with the remaining 2 tablespoons satsuma sugar. Serve immediately, dusted with confectioners’ sugar.