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 yolk
1/2 cup whipping cream
1 teaspoon vanilla extract
1 cup fresh or thawed frozen cranberries
Icing sugar, for dusting
Preheat the oven to 375 °F. Grease four 6 ounce ramekins (or other flat baking dishes) and place them onto a baking tray.
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)
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.