A clafoutis is a classic French dessert that involves baking fruit in a simple, custard-like batter. This version pairs tart cranberries with the rich flavor of pistachios and a hint of orange, making it a festive and comforting treat.
This recipe is straightforward and comes together quickly, though the batter needs 30 minutes to rest. From start to finish, you can have a warm, beautiful dessert ready in about an hour and a half, perfect for a special occasion or a cozy weeknight.
Why You’ll Love Cranberry Pistachio Clafoutis
- Blending the batter is a quick, no-fuss way to ensure it is smooth and free of any flour lumps.
- Resting the batter for 30 minutes allows the flour to fully absorb the liquid, resulting in a more tender, delicate crumb.
- Sprinkling sugar over the top before baking helps create a slightly crisp, caramelized surface that contrasts nicely with the soft custard.
Cranberry Pistachio Clafoutis Ingredients
- Half-and-Half: For a lighter custard, you can substitute an equal amount of whole milk.
- Cranberries: This recipe works well with either fresh or frozen cranberries. If using frozen, add them directly to the dish without thawing.
- Pistachios: Roughly chopped walnuts or slivered almonds can be used as a substitute for pistachios.
- Orange Zest: If you prefer, one teaspoon of lemon zest can be used instead for a different citrus note.
- Vanilla: Vanilla bean paste can be substituted for extract for a more pronounced vanilla flavor with visible specks.
Exact quantities are in the recipe card below.
How to Make Cranberry Pistachio Clafoutis
Step 1: Make and Rest the Batter
Combine the half-and-half, sugar, eggs, yolks, flour, vanilla, orange zest, and salt in a blender. Mix until the batter is very smooth. Set it aside to rest at room temperature for 30 minutes, which helps create a tender texture.
Step 2: Prepare the Baking Dish
As the batter rests, preheat your oven to 400°F (200°C). Thoroughly grease a 12-inch cast-iron skillet or a 3-quart baking dish with butter. Arrange the fresh or frozen cranberries in a single layer at the bottom of the dish.
Step 3: Assemble and Bake
Pour the rested batter over the cranberries. Scatter the chopped pistachios over the surface, then finish with a sprinkle of the remaining sugar. Bake for 30-35 minutes until the clafoutis is puffed and golden, with a slightly wobbly center.
Storage Tips for Cranberry Pistachio Clafoutis
Store leftover clafoutis covered in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated in a 300°F (150°C) oven until warm. Freezing is not recommended, as it will negatively affect the custard’s texture.
Expert Tips for Cranberry Pistachio Clafoutis
- Food Safety: This dish contains eggs. Ensure it is cooked to a safe internal temperature of 170°F (77°C) to be considered set and safe to eat.
- The clafoutis will puff up like a soufflé in the oven and then sink as it cools. This is the expected behavior for this type of dessert.
- Using room temperature eggs and half-and-half helps the batter come together smoothly and bake evenly.
- If using frozen cranberries, do not thaw them before adding them to the dish. This prevents them from releasing too much liquid.
What to Serve with Cranberry Pistachio Clafoutis?
Serve warm slices on their own, or top with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Cranberry Pistachio Clafoutis Recipe FAQs
What is a clafoutis?
A clafoutis is a traditional French dessert where fruit is arranged in a dish and covered with a thick, flan-like batter. It’s baked until puffed and golden, with a texture somewhere between a custard and a pancake.
Why did my clafoutis deflate after baking?
It is completely normal for a clafoutis to puff up dramatically in the oven and then sink as it cools. The puffiness comes from the hot air and steam trapped in the egg-based batter, which escapes as it cools.
Can I use other fruits instead of cranberries?
Yes. The most traditional fruit for clafoutis is black cherries. You can also use other berries, sliced plums, peaches, or pears. Adjust baking time as needed for softer fruits.
Cranberry Pistachio Clafoutis
Ingredients
- 2 cups half-and-half at room temperature, 480 ml
- 3/4 cup granulated sugar plus 2 tablespoons for topping, 150 g
- 3 large eggs at room temperature
- 3 large egg yolks at room temperature
- 1/2 cup all-purpose flour 60 g
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- 1/4 teaspoon kosher salt
- Unsalted butter for greasing the dish
- 2 cups fresh or frozen cranberries 200 g
- 1/2 cup raw shelled pistachios roughly chopped, 60 g
Instructions
- In a blender, combine the half-and-half, 3/4 cup of sugar, eggs, egg yolks, flour, vanilla, orange zest, and salt. Blend in short bursts until the batter is completely smooth. Let the batter rest at room temperature for 30 minutes.
- While the batter rests, arrange an oven rack in the center and preheat the oven to 400°F (200°C).
- Generously butter the bottom and sides of a 12-inch cast-iron skillet or a 3-quart baking dish.
- Spread the cranberries in an even layer in the prepared dish. Gently pour the rested batter over the cranberries.
- Sprinkle the chopped pistachios evenly over the batter. Then, sprinkle the remaining 2 tablespoons of sugar over the top.
- Bake for 30 to 35 minutes, until the edges are golden brown and the center is puffed but has a slight jiggle. The internal temperature should register at least 170°F (77°C) on an instant-read thermometer.
- Let the clafoutis cool on a wire rack for at least 15 minutes before serving. It will deflate as it cools, which is normal.
- Serve warm, garnished with additional orange zest if desired.
