Recipe By David Ogle
Published Nov 4th
Prep 15m Cook 45m Additional - Ready In 60m
Servings 8 servings Calories 320.2

This will make an excellent desert for the holidays. Give them cranberries in a whole new way. I don’t know how anyone can’t love this dish. I was going make a Martha Stewart Cherry Clafouti, but the grocery store was out of cherries. I also needed cherry liquor, but the liquor store was closed. I did have cranberries and Grand Marnier which sounded really good. I was right on the money. It’s fantastic, probably better than the cherry version. The cranberries add a nice tartness to the dish. I hope you like it.

Recipe Ingredients

  • 1 tablespoon butter, or as needed
  • 1 (12 ounce) package fresh cranberries
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 4 large eggs
  • 2 large egg yolks
  • ¾ cup white sugar
  • ¼ cup brandy-based orange liqueur (such as Grand Marnier®)
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 3 tablespoons all-purpose flour
  • 2 tablespoons confectioners' sugar, or as needed

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch casserole dish.
  2. 2 Spread cranberries out in the bottom of the prepared casserole dish.
  3. 3 Whisk milk, cream, eggs, and egg yolks together in a bowl; add white sugar, orange liqueur, vanilla, and salt. Gradually add flour, whisking constantly. Pour egg mixture through a sieve over cranberries in casserole dish.
  4. 4 Bake in the preheated oven until cranberries are set and clafouti is set, about 45 minutes. Dust with confectioners' sugar.

Nutrition Facts

  • Calories 320.2
  • Carbohydrate 33.7 g
  • Cholesterol 191.8 mg
  • Fat 17.1 g
  • Fiber 2 g
  • Protein 5.9 g
  • Saturated Fat 9.5 g
  • Sodium 72.2 mg
  • Sugar 26.8 g

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  1. Cranberries are far too tart for this type of dessert. If I make this again I'll use a sweeter berry; blueberries perhaps or possibly raspberries. I think a smaller baking dish would help too. The custard layer is rather scanty when made is such a large pan.
  2. I don'the generally rate recipes because I change to many things to give an accurate review. This time I'm reviewing for just that reason. Previous reviewers complained that the berries were to tart, I put the berries, liquor and sugar in a saucepan and let them cook on low about 15 minutes. The sugar had - Read more ...
  3. Made this elegant dessert for our New Years Eve dinner. I used washed raw sugar because that is what we had on hand. I was pretty generous with butter and sugar in the pan before adding the cranberries. There is a brown butter/caramel characteristic to the flavor. Not sure if that is due to the - Read more ...
  4. I made this for Thanksgiving dinner. The custard turned out ok but the cranberries were too tart. I doubt if I'll make it again.
  5. Made this for Thanksgiving. It disappeared rapidly. Will make it again. Delicious. Loved the sweet-tart combination.
  6. I had high hopes for this beautiful looking dessert. wanted to do a test run before Thanksgiving. The custuard is yummy (I even used 1/2 & 1/2 but will use heavy cream when I make it again). The cranberries need to be sweetened a little bit more I think. something was missing to make it - Read more ...
  7. Fantastic!