CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Cranberry orange clafoutis

The batter for this custard is really more like a crepe batter, but when baked in a dish turns out light and fluffy, but more substantial than a custard.  The tart cranberries make this a refreshing ending to a rich meal.



  • 1/3 cup sugar
  • 3 tablespoons brown rice flour
  • 2 teaspoons finely grated orange zest
  • Pinch ground cinnamon
  • 1 egg
  • 1 egg yolk
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh or thawed frozen cranberries
  • Icing sugar, for dusting


  1. Preheat the oven to 375 °F.  Grease four 6 ounce ramekins (or other flat baking dishes) and place them onto a baking tray.
  2. Stir the sugar, rice flour, orange zest and cinnamon together.  Whisk in the egg, egg yolk, cream and vanilla until smooth.  Divide the batter evenly between the ramekins and sprinkle each with 1/4 cup of cranberries.  Bake the clafoutis for about 18 minutes, until they are puffed and golden (they will deflate when they come out of the oven)
  3. The clafoutis are best served warm and dusted with icing sugar.  To serve them warm, either allow them to cool ten minutes fresh from the oven, or they can be prepared in advanced, chilled and then reheated for 12 minutes at 300 °F before serving.

Follow Anna Olson:

You might like

View All Recipes
Pumpkin and maple spice crostata di ricotta Pumpkin and maple spice crostata di ricotta
Pear cranberry pecan crescent Pear cranberry pecan crescent
Pumpkin gingerbread trifle Pumpkin gingerbread trifle
Butternut squash, pecan and ricotta tart Butternut squash, pecan and ricotta tart
Caramelized apple cheesecake Caramelized apple cheesecake
Pumpkin crème brulee Pumpkin crème brulee