Gluten-Free Cranberry Clafoutis (Kla-foo-TEE) Crustless Custard Pie

Gluten-Free, Dairy-Free, Kosher Pareve,
A Quick Ultra-Fancy Dessert… A No-Crust
Custard Pie, “Cranberry Clafoutis” (klah-foo-TEE’)
Pure heaven on earth! “Cranberries and cream”

This is worth raving about! It’s too easy! All you do is throw
in your ingredients. It makes its own reasonably firm custard
quietly in the oven without your attention.

Surprise! The berries tend to rise to the top, so pretty.
They start out buried on the bottom.

I got the most exciting surprise results I’ve ever had in such
a quick to throw together, no-fuss simple recipe. It is French
in origin.

It’s extra fancy just sprinkled with powdered sugar.
If you’d love an egg-custard-filled pie without standing
and stirring over a double boiler,  this will amaze you!

Once you start making a clafoutis like this one, you’ll find
yourself substituting any fresh fruit you like, for a ‘Clafoutis’
year-round; Cherries, Blueberries, Raspberries, Strawberries,
even Peaches..

I never had a reason to try a recipe with cranberries. But
a well-meaning neighbor was moving and had a 2 lb.
bag of frozen cranberries to give away. Naturally, being the
neighbor who bakes the most, I (was offered them first. It was
the middle of summer in South Florida, so I wasn’t planning any
big baking project. I couldn’t spare room in my freezer for the
cranberries. But I couldn’t see them going to waste.

I happened to have saved one recipe that called for 3 cups of
cranberries! That recipe was neither gluten-free nor dairy-free
You can never be sure a first-time recipe will be successful.
I couldn’t resist putting those cranberries to good use.

I had to gamble a can of coconut milk and 6 eggs to
attempt to convert it this conventional recipe to gluten-free
and dairy-free. I told myself at least the cranberries were free! 

Well cranberries are not just for holidays any more!
Not after this touched my taste buds! Creamy custard
is a perfect perfect compliment to tart sweet cranberries.
I’d call this “cranberries and cream.” It looks so pretty!

Cranberry Clafoutis (kla-foo-TEE’)
Cook:  Total time: 1 hr. 30 mins
Yield: 6 to 8 servings
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Ingredients
3 large eggs plus 3 egg yolks
1 cup coconut sugar
2 cups full fat Coconut milk or coconut cream
¼ cup + 2 tbs. oat flour
and 2 tbs. Tapioca starch
3 tbs. Grand Marnier orange liqueur (or orange juice), OR
(I used ½ tbs. orange extract + 2 ½ tbs. water) Plus
1½ teaspoons vanilla extract
Pinch of salt
2½ cups fresh or frozen cranberries, Pulsed slightly in
the processor.
Confectioners’ sugar, for dusting when serving.

Directions
Position a rack in the center of the oven. Preheat to 425º F.
Oil the bottom and sides of an 11-inch ceramic or glass
oven-dish.
In a small bowl, Toss the cranberries with ¼ cup
plus 1 tbs. of the sugar.
Spread the sugared cranberries in the bottom of the
greased baking dish. Bake until the mixture starts to
caramelize, about 20 minutes.

Remove from the oven and reduce the temperature
to 375º F.
Combine the eggs, egg yolks, 1/2 cup sugar, the Coconut
milk, flour, Grand Marnier, vanilla and salt in a blender.

I used my food processor (half the batter at a time).
It was too small for all the ingredients in one spin.

Pulse until the sugar has dissolved and the batter is
smooth, about 1 minute. Let sit at room temperature,
30 minutes, set on a baking sheet in the chance
any batter spills over.

Carefully pour 1 cup of the prepared batter into the hot
pan of popped cranberries, and let sit 5 minutes, then pour
in the remaining batter.
Sprinkle the remaining 3 tablespoons sugar over the top.
Bake until puffed and almost set, about 30 minutes. Transfer to
a rack and let cool 20 minutes.
Dust with confectioners’ sugar (in a small strainer) when
completely cool, just before serving.

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