Recipe information
Total Time
1 1/4 hr
Yield
Makes 6 servings
Ingredients
1
cup dried cranberries
1
cup tawny Port
1
/3 cup rye whiskey or brandy
1
/2 teaspoon cinnamon
3
large eggs
1
cup whole milk
3
/4 stick unsalted butter, melted
1
/2 cup sugar
1
/3 cup all-purpose flour
1
teaspoon pure vanilla extract
1
/4 teaspoon salt
1
teaspoon sugar mixed with
1
/8 teaspoon cinnamon
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°F with rack in upper third. Butter a 9-inch shallow baking dish.
Step 2
Briskly simmer cranberries, Port, whiskey, and cinnamon in a small heavy saucepan, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into baking dish.
Step 3
Blend together eggs, milk, butter, sugar, flour, vanilla, and salt in a blender and pour over cranberries, then sprinkle with cinnamon sugar. Bake until slightly puffed and set in center, about 35 minutes. Cool clafoutis briefly on a rack.