The Best of Cranberries

I made this dessert in a pinch, but if you've read previous posts, you know I'm crazy about clafouti.  This one is so lovely for this season, that it elevates above all clafoutis!  Cranberries can be pretty risky to serve, you know, with all their wild...sometimes shocking tart-i-ness.  There are lots of people who bitterly HATE cranberries!  This clafouti though, is luxurious rich custard crowned with sweet cranberries that have been tamed to gentleness.  With a dusting of powdered sugar, this dessert glitters silver on the plate like moon shining on new snow!  Beautiful!  Secret easy!  I've made this for our Sunday brunch two weeks in a row, and hope all day long for leftovers!

For your holidays...or for your own private cranberry party:

Cranberry Clafouti
Martha Stewart Living, November 2011 Issue

1 Tbsp unsalted butter, room temp (for buttering the baking dish)
1/2 cup plus 2 Tbsp sugar
1/4 cup plus 2 Tbsp all-purpose flour
pinch of salt
2 large eggs
1 cup chilled heavy cream
3/4 cup whole milk
2 tsp finely grated orange zest (I leave this out, since I trying to cut down on the tart)
1 1/2 cups fresh of thawed frozen cranberries, coursely chopped
garnish powdered sugar

Preheat oven to 400 degrees
Butter baking dish with a pastry brush, using the Tbsp of room temp butter (do not use a metal dish)
Sprinkle 2 Tbsp sugar over bottom of buttered dish
Sift remaining 1/2 cup sugar, the flour, and salt into a large bowl (I use a pitcher, so that I can pour
      easily into the baking dish)
Gradually whisk the eggs, 3/4 cup cream, milk and zest (if you're using zest) into the pitcher
      of flour mixture
Scatter cranberries on bottom of baking dish and pour batter in over top
Bake until puffed, slightly set, and brown around edges, 32-34 minutes
Cool on a wire rack for 15 minutes (the clafouti will sink)
Whip remaining 1/4 cup cream to soft peaks
Dust clafouti with powdered sugar and serve with whipped cream