Recipe - Cranberry Clafouti Cupsmartha Stewart

3 cup Fresh cranberries
1 One half cup Cranberry juice cocktail or
water
6 Eggs
1 cup + 2 Tb. sugar
6 tablespoon Flour
1 cup + 2 Tb. milk
Three fourths cup Heavy cream
Three fourths teaspoon Vanilla extract
1 pn Ground cinnamon

Preheat the oven to 400 F. Butter 6 1cup custard cups or a 9inch
ovenproof baking dish. In a small saucepan, cook the cranberries and
cranberry juice over low heat for 5 minutes. Drain the cranberries,
reserving both berries and juice. Return the juice to the saucepan and boil
down until reduced to One fourth cup. Combine the eggs, sugar, flour, milk, cream,
and vanilla in a blender and blend at high speed for 1 minute, scraping
down the sides of the blender once. Blend in the reduced cranberry liquid.
Spread the cranberries in the bottom of the prepared dishes. Pour the
custard mixture over the berries and sprinkle with cinnamon. Bake until the
custard is puffed and golden, 40 to 45 minutes. Serve hot or warm.
Posted to EATL Digest by pat hogberg p_hogberg@HOTMAIL.COM on Nov 23,
1997