蔓越莓克拉芙緹Cranberry Clafoutis

這是一道家常法式甜點，傳統是用去籽櫻桃，因為逛花市剛好看到蔓越莓，就用它來做，顏色大小差不多而且不用去籽。它介於布丁與蛋糕間的口感很特別，如果想要再扎實一點，可以加多一點麵粉。克拉芙緹也是熱食與冰冰吃個有滋味！真的超級簡單～想變換更多口味的話，也可以用李子、西洋梨、蘋果等等。


This French dessert is made with cherry, traditionally. Since I found some fresh vibrant cranberries in the market, why not give it a twist? Plus they don't need to be pitted.

The texture of the clafoutis is between custard pudding and cake. If you prefer a more cake-like clafoutis, add more flour.
I heard that most French enjoy the clafoutis while it's hot. However, I like it cold and firm. The choice is yours!

份量：15cm塔模＋2-3小杯或 一個9寸塔模
serves16
材料ingredients:
蛋 2顆
細砂糖 65-80g
鹽 1撮
香草精 1小匙
低筋麵粉 50g
溫牛奶 200ml
新鮮蔓越莓 約110g
奶油、麵粉少許（抹烤模用）

2 eggs
65-80g sugar
a pinch of salt
1t vanilla extract
50g all-purpose flour
200ml warm whole milk
about 110g fresh cranberries
some butter and flour for preparing the pan



事前作業Preparation：
烤模塗奶油灑一層麵粉備用，烤箱預熱350℉/180℃
Preheat the oven to 350℉/180℃. Grease and dust a 9" cast iron skillet or pie pan with flour, set aside until ready to use.

作法Directions：
1. 蛋、糖、鹽、香草精再大碗中打勻（不用打發，質地均勻即可），將低筋麵粉篩入蛋糊，拌勻至沒有粉粒
 In a large bowl, whisk together the eggs, sugar, salt and vanilla until the sugar is dissolved. Shift in the flour and whisk until smooth.


2. 將溫牛奶分三次加入拌勻，將麵糊倒入烤盤約1-1.5公分
 Mix the warm milk into the egg mixture in three batches. Pour the batter into the prepared cast iron skillet or pie pan.


3. 排入水果（水果應該會露出麵糊一點點），350℉/180℃烤30~35分鐘，直到金黃微膨
 Put in the fruit. Bake in the preheated oven for about 30-35 minutes or until the clafoutis is beautifully puffed and golden

4. 可以溫熱食用（較軟嫩）或冷藏後食用（較硬實），時用前可以撒糖粉
 Serve hot or cool. Dust the clafoutis with icing sugar before serving.