Cranberry Chocolate Chip Clafoutis
“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. Thanksgiving Rice Krispies treats took a few rounds to get perfect, too.
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 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!
- 1 tablespoon unsalted butter, softened
- 3 large eggs
- 3/4 cup whole milk
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- Pinch kosher salt
- 7 tablespoons all-purpose flour
- 3/4 cup fresh cranberries
- 1/2 cup semisweet chocolate chips
- Powdered sugar, for dusting
- Preheat oven to 425 degrees F. Grease two 6.5-inch cast iron skillets* with butter. In blender, combine eggs, milk, sugar, vanilla and salt until blended. Add flour and blend 45 seconds or until smooth.
- Divide batter between prepared skillets; sprinkle with cranberries and chocolate chips. Bake 30 minutes or until toothpick inserted in center of skillet comes out clean. Let stand 10 minutes before serving warm, or transfer to refrigerator to cool completely before serving chilled. Serve dusted with powdered sugar.
*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.
MORE RECIPES WITH FRESH CRANBERRIES:
- Cranberry Curd Tart – with gluten free options!
- Cranberry Chocolate Chip Clafoutis – a decadent pudding-like treat.
- Hard Cider Cranberry Sauce – why not spike your cranberry sauce?
- Cranberry Vanilla Gin Spritzer – perfect for a holiday toast!
- Fresh Cranberry Scones from SweetPea’s Kitchen
- Orange Cranberry Bread from Two Peas & Their Pod