“One of the best desserts I’ve ever made.” I don’t say something like that lightly, because let’s face it: even though I’m not the biggest dessert fan, I HAVE made a lot of desserts. In culinary school, I made pastries and all manner of sweets for months on end. At my recipe testing job for a publishing company, I spent two weeks straight perfecting a rolled pumpkin cake. I made that same cake, day in and day out, trying to get it just right. And now, I have freelance clients who do request desserts from time to time. So, “best ever” is a high bar.
This Cranberry Chocolate Chip Clafoutis is really, truly, amazingly, one of the best desserts I’ve ever made. If you’ve never tried clafoutis before, it is a baked custard (think flan or creme brûlée) that sort of eats like pudding studded with fruit. It kind of reminds me of a very rich bread pudding, even though there isn’t bread involved. It’s a French dessert traditionally made with black cherries, but I kept it seasonal with cranberries and chocolate chips here.
The custard is the most important part of any clafoutis, and you’ll want to start with DairyPure whole milk. The creamy milk plus plenty of eggs leads to a very rich custard. Clafoutis can be enjoyed warm or chilled. I preferred it cold, while my husband liked it warm. No matter how you choose to serve it, be sure to give this clafoutis a try this holiday season!
DairyPure milk is available in the dairy case at grocery stores nationwide in whole, 2% reduced fat, 1% low fat and skim/fat free milks, as well as creams. DairyPure is the only milk backed by an exclusive Five-Point Purity Promise, which means: 1.) it contains no artificial growth hormones, 2.) it’s tested for antibiotics, 3.) it’s continually quality tested to ensure purity, 4.) it only comes from cows fed a healthy diet, and 5.) it’s cold shipped fresh from your local dairy. For recipes and local retailers, visit their DairyPure.com, and be sure to connect with them on Facebook and Pinterest.
*If you don't have 6.5-inch cast iron skillets, you could use one 9- to 10-inch cast iron skillet, a pie plate, or a baking dish. Monitor cooking time carefully and bake only until a toothpick inserted in center of batter comes out clean. Be very careful NOT to overbake, or the custard will taste eggy.
Adapted from Saveur.
Disclosure: This was a sponsored post written by me on behalf of DairyPure. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.