brown butter cranberry clafoutis

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This cranberry clafoutis is made with nutty browned butter and orange roasted cranberries. It’s a rich, thick, flan-like dessert that can be eaten hot or cold (and even for breakfast).

  • Author: Indi Hampton
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: French


  • 2 tbsp turbinado sugar
  • 1/2 tsp ground cinnamon
  • 6 tbsp butter, plus more for greasing the pan
  • 1 1/2 cups cranberries, fresh or frozen, halved
  • Zest of 1 orange, finely grated
  • 3/4 cup granulated sugar, divided
  • kosher salt
  • 3 eggs
  • 1 cup whole milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 3/4 cup all purpose flour
  • powdered sugar, for dusting


  1. Preheat oven to 425°F. Combine turbinado sugar and cinnamon in a small bowl and set aside.
  2. In a small saucepan, melt the butter over medium-low heat. Cook until the butter foams and begins to brown, stirring often to help it brown evenly. Once the butter turns a toasty brown color and begins to smell nutty, transfer to a bowl and set aside to cool slightly. 
  3. Generously butter a 9-inch cake or pie pan. Toss cranberries, orange zest ,1/4 cup sugar and a pinch of salt together in a small bowl, then spread out in an even layer in the prepared pan. Roast in the oven until cranberries have softened, juice is bubbling and edges have begun to caramelize, about 20 minutes.
  4. Meanwhile, make the batter. In a blender or food processor, combine eggs, milk, remaining 1/2 cup sugar, vanilla extract, almond extract, 1/4 tsp kosher salt and flour. Blend until smooth (you can also combine in a large bowl and whisk together by hand). With the blender running on low, slowly pour in browned butter. Let the batter rest while the cranberries roast.
  5. Remove cranberries from oven and reduce temperature to 350°F. Pour batter over the fruit and sprinkle with coarse cinnamon sugar. Bake for 25- 30 minutes, or until clafoutis puffs, center is just set and edges are golden brown. Let cool for 10 minutes. Serve warm with an optional dusting of powdered sugar.


This cranberry clafoutis will keep for up to 2 days, covered and in the refrigerator.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.