Irresistible Cranberry Clafoutis Recipe with Vanilla Twist

The aroma of fresh cranberries mingling with warm vanilla is an experience you’ll want to savor again and again. Cranberry clafoutis isn’t just a dessert—it’s an event. I remember the first time I made this; it was a chilly autumn afternoon, and I wanted something comforting yet elegant. Clafoutis, a rustic French dessert traditionally made with cherries, seemed like the perfect choice, but I wanted to make it my own. Enter cranberries and a hint of vanilla bean. The tartness of the cranberries paired with the warm, creamy custard is nothing short of magical. This recipe has become a household favorite, and I’m thrilled to share it with you.

What’s so special about this irresistible cranberry clafoutis? It’s the perfect balance of tangy and sweet, with a lush vanilla twist. It’s easy enough to whip up for a casual family dinner, yet impressive enough to serve at your next gathering. And the best part? You likely have most of the ingredients in your pantry and fridge already. If you’re looking for a dessert that feels fancy without the fuss, this cranberry clafoutis recipe is just the ticket!

Why You’ll Love This Recipe

• Simple & Quick: Made with just a few basic ingredients, you can have this ready in under an hour.
• Elegant Yet Easy: It looks like it came out of a French bakery, but you don’t need to be a pastry chef to make it.
• Perfect for Any Occasion: Whether it’s a holiday dinner, brunch with friends, or a cozy night in, this clafoutis has you covered.
• Flavor Explosion: The tart cranberries balance the rich, vanilla-infused custard beautifully.
• Customizable: Don’t have cranberries? No problem—this recipe works with many fruits.

What sets this cranberry clafoutis apart is the use of vanilla bean. That subtle vanilla undertone adds an irresistible warmth to the dish. Plus, the cranberries don’t just sit in the batter—they burst with flavor, creating little pockets of tangy goodness. It’s the kind of dessert that makes people say, “Wow!” after the first bite.

What Ingredients You Will Need

This cranberry clafoutis recipe uses simple ingredients to deliver big flavor. Here’s what you’ll need:

• Fresh Cranberries: About 1 cup. Their tartness is key to this recipe.
• Whole Milk: 1 cup (room temperature for best results).
• Heavy Cream: 1/4 cup, for extra richness.
• Granulated Sugar: 1/3 cup, to balance the cranberries’ tartness.
• All-Purpose Flour: 1/2 cup (sifted for a smoother batter).
• Vanilla Bean: 1 pod, scraped (or 1 teaspoon pure vanilla extract).
• Large Eggs: 3 (room temperature for better blending).
• Unsalted Butter: 1 tablespoon (softened, for greasing your pan).
• Powdered Sugar: Optional, for dusting before serving.
• Pinch of Salt: To enhance the flavors.

If vanilla bean isn’t an option, pure vanilla extract works beautifully too. And for a gluten-free variation, you can use almond flour instead of all-purpose flour.

Equipment Needed

You don’t need much to make this cranberry clafoutis, but a few key tools will help:

• Blender or Mixing Bowl: To combine the batter ingredients seamlessly.
• Ceramic or Glass Baking Dish: A 9-inch round dish works perfectly. If you don’t have one, a pie pan will do.
• Whisk: For smoothing out the batter if you’re mixing by hand.
• Spatula: Helpful for spreading cranberries evenly in the dish.
• Fine Mesh Sifter: For dusting powdered sugar over the finished clafoutis.

Don’t stress if you don’t have a ceramic dish—it’s just for presentation. A well-greased metal pan works too!

Preparation Method

1. Preheat: Set your oven to 375°F (190°C). Grease your baking dish with the softened butter.
2. Prep Ingredients: Wash and dry the cranberries. If using vanilla bean, scrape out the seeds and set aside.
3. Blend Batter: In a blender or mixing bowl, combine the milk, heavy cream, sugar, flour, eggs, vanilla bean seeds (or extract), and salt. Blend or whisk until smooth.
4. Assemble: Place the cranberries evenly in the greased baking dish. Pour the batter over the top, ensuring the cranberries are distributed evenly.
5. Bake: Bake for 35-40 minutes, or until the clafoutis is golden and puffed. A toothpick inserted into the center should come out clean.
6. Cool: Let the clafoutis cool slightly—it will deflate as it cools, which is normal.
7. Finish: Dust with powdered sugar before serving for an elegant touch.

Pro tip: If your cranberries float to the top during baking, don’t worry—it only adds to the rustic charm!

Cooking Tips & Techniques

• Room Temperature Ingredients: Ensures the batter blends smoothly and bakes evenly.
• Use Fresh Cranberries: Frozen cranberries can be used, but thaw and dry them to avoid extra moisture.
• Don’t Overmix: Overmixing can make the clafoutis rubbery. Blend until just smooth.
• Baking Dish Matters: A ceramic dish retains heat well, giving you a beautifully golden crust.
• Test for Doneness: If the top is golden but the center jiggles excessively, bake for another 5 minutes.

I’ve had moments where the batter wasn’t fully set because I rushed this step. Patience is key!

Variations & Adaptations

• Fruit Swaps: Replace cranberries with cherries, raspberries, or sliced peaches for a seasonal twist.
• Gluten-Free Option: Substitute almond flour for a nutty flavor and gluten-free adaptation.
• Dairy-Free Version: Use almond milk and coconut cream in place of milk and heavy cream.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the batter for extra warmth.

Once, I added orange zest to the batter—it complemented the cranberries beautifully! Feel free to experiment with flavors that inspire you.

Serving & Storage Suggestions

This clafoutis is best served warm, but it’s delicious at room temperature too. Here are some serving ideas:

• Pair With: A dollop of whipped cream or a scoop of vanilla ice cream.
• Presentation: Dust with powdered sugar and garnish with fresh cranberries for a pretty finish.

For storage:

• Refrigerator: Cover tightly and store for up to 3 days. Reheat in a 300°F oven for 10 minutes.
• Freezer: Wrap portions in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

As the clafoutis sits, the flavors deepen, making leftovers just as delightful!

Nutritional Information & Benefits

Here’s what you can expect per serving:

• Calories: Approximately 220
• Protein: 6g
• Carbs: 30g
• Fat: 8g

The cranberries are rich in antioxidants and vitamin C, while the eggs provide protein. If you’re watching your sugar intake, you can use a sugar substitute like monk fruit or stevia.

Conclusion

This irresistible cranberry clafoutis with vanilla bean is more than just a dessert—it’s a moment of pure joy. Whether you’re impressing guests or treating yourself, this recipe delivers every time. I love how it combines the tartness of cranberries with the silky vanilla custard, creating a dish that’s both comforting and classy.

Give this recipe a try and make it your own. Feel free to experiment with fruit or spices, and don’t forget to let me know how it turns out in the comments! Share it with your friends, pin it for later, and enjoy every bite. Happy baking!

FAQs

Can I use frozen cranberries?

Yes, you can! Just make sure to thaw and dry them before adding to the batter.

What’s the best way to scrape a vanilla bean?

Simply slice the bean lengthwise and use the back of a knife to scrape out the seeds.

Can I make this ahead of time?

Absolutely! Bake it earlier in the day and reheat in a 300°F oven before serving.

What other fruits work well in clafoutis?

Cherries, raspberries, blueberries, and peaches are all great options.

Can I use almond milk instead of whole milk?

Yes, almond milk works as a dairy-free alternative, though the custard may be slightly less creamy.

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