Cranberry and Orange Clafoutis with Nutmeg Crème Anglaise
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 45 minutes
This clafoutis is a twist on the famous French pancake-like dessert, often made with cherries or pears. The crème anglaise with the addition of nutmeg is perfect for this cold-weather treat. Both sweet and tart, this recipe is a test kitchen favorite.
Cranberry Orange Clafoutis:
2 tablespoons unsalted butter
3 cups (340 grams) fresh cranberries
½ cup, plus ½ cup sugar
3 large eggs
1¼ cups half and half
½ cup all-purpose flour
1½ teaspoons vanilla bean paste
1 teaspoon orange liqueur (optional)
1 teaspoon freshly grated orange zest
Pinch of salt
Nutmeg Crème Anglaise:
1¾ cup whole milk
½ teaspoon vanilla bean paste
¼ teaspoon freshly ground nutmeg
4 large egg yolks
½ cup sugar
To make the clafoutis:
- Preheat the oven to 325°F convection or 350°F. Place an ovenproof nonstick pan or cast iron skillet over medium heat. Add the butter and melt until bubbly. Add the cranberries and ½ cup sugar and toss to evenly coat the cranberries. Spread in an even layer and cook over low heat while you make the batter.
- Place the remaining ingredients in a blender. Blend on high until completely combined. There should be no lumps; if needed, strain through a fine mesh strainer.
- Pour the batter over the cranberry mixture, and let the batter sink to the bottom without mixing. It should spread out evenly around the fruit on it’s own. Place the pan in the oven and cook until puffed and golden brown around the edges, 35 to 40 minutes.
- Serve immediately with nutmeg crème anglaise.
To make the crème anglaise:
- Place ice water in a large bowl and a smaller bowl into the ice water. Place a fine mesh strainer over the smaller bowl. Set the ice bath aside next to your stove top.
- In a saucepan over medium heat, add the milk, vanilla bean paste, and nutmeg. Cook until bubbles begin to form around the edges. While the milk is heating up, add the egg yolks and sugar to a bowl and whisk to combine. Drizzle all of the hot milk into the eggs in a steady stream, whisking constantly. Pour the egg-milk mixture back into the pan. Switch to a wooden spoon or heatproof spatula and stir continuously over low heat until the custard coats the spoon, about 4 minutes, without overcooking or allowing to boil. Immediately pour through the fine mesh strainer into the bowl set in the ice bath to stop the cooking. Serve warm or at room temperature over Cranberry Orange Clafoutis.
The nutmeg crème anglaise can be made up to 24 hours in advance and refrigerated in an airtight container.