“Food Network's Robert Irvine prepared this on one of the episodes of his show but he never posted the recipe. I was glad to find it in his new cookbook. This would make a wonderfully different dessert during the holiday season! The recipe yields 6 individual servings; just enough for a cozy dinner party! I haven't made this yet, but I want to know I can find it come December, so I am posting it here. I am estimating the preparation time.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees F. Butter six 3-4-inch quiche or au gratin dishes.
  2. In a medium saucepan, combine milk, granulated sugar, vanilla bean, and salt. Place over medium heat and stir until sugar has dissolved (just under a boil.).
  3. While milk mixture is heating, break 2 eggs into a heatproof mixing bowl and whisk till there are no lumps. Add remaining eggs and whisk smooth.
  4. Remove saucepan from heat. Gradually temper the hot mixture into the eggs; that is, spoon the hot milk mixture into the eggs a small amount at a time, mixing well after each addition until both mixtures are roughly the same temperature. Then combine the two mixtures and stir until a uniform color is achieved. Whisk in the flour.
  5. Pour batter into the prepared quiche dishes and distribute the cranberries evenly on top. Pour about 2 inches of hot water into a large baking pan.
  6. Place filled dishes into water and bake in preheated oven until just set in the middle and slightly puffed out about 30-35 minutes. Remove baking pan from oven and remove clafoutis from pan.
  7. To Serve: Sprinkle powdered sugar on each clafouti and serve warm.

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