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A close-up of a slice of clafoutis on a white plate, topped with melting ice cream.

Cranberry Pistachio Clafoutis

A simple baked custard dessert with tart cranberries and crunchy pistachios, ready in about an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine French
Servings 8

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.

Notes

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.
Keyword clafoutis, Cranberry, cranberry pistachio clafoutis, holiday dessert, pistachio