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RECIPE
Cranberry, Orange & Cardamom Clafoutis
Under 1 hour, Prep Time: Under 30 minutes
4-6
RECIPE NOTES
A festive French-inspired clafoutis with tart cranberries, orange zest, and warm cardamom baked in individual mini cocottes. Clafoutis is best served warm or at room temperature. Cardamom should be used lightly – it enhances, not overwhelms. Frozen cranberries can be used; do not thaw before baking. A dusting of icing sugar before serving adds a festive finish.
INSTRUCTIONS
Preheat oven to 180°C with fan option.
Lightly butter the Le Creuset Mini Cocottes Forêt.
In a bowl, whisk the eggs and sugar until pale and fluffy.
dd vanilla, orange zest, cardamom and salt.
Whisk in flour until smooth, then gradually add milk and melted butter.
Mix until a thin, silky batter forms. Pour the mixture into the cocottes, filling each cocotte about ¾ full.
Top with cranberries. Bake for 25–30 minutes until puffed, golden, and just set in the centre.
Allow to rest for 10–15 minutes; the clafoutis will gently deflate.
Dust with icing sugar and serve warm or at room temperature.
