A soft, custardy French countryside bake that pairs tart cranberries with a delicate vanilla‑kissed batter. Inspired by the rustic elegance of Pardon Your French, this clafoutis is orchard‑fresh and simple — the kind of dessert you’d find cooling on a windowsill in rural Limousin. Lightly sweet, ruby‑toned and perfect for brunch, afternoon tea or cozy autumn entertaining.
Prep 10 minutes Cook 35–40 minutes Serves 6–8
Ingredients
1 cup whole milk
1/2 cup heavy cream
3 large eggs
1/2 cup sugar
1 tsp vanilla extract
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups fresh or frozen cranberrie
1 tbsp sugar (for sprinkling)
Optional 1/2 tsp orange zest
To finish Powdered sugar, honey or maple syrup
Instructions
- Prepare the Cranberries
Grease a 9-inch baking dish. Scatter cranberries evenly across the bottom and sprinkle with 1 tbsp sugar. - Make the Custard
Whisk eggs and sugar until pale. Add milk, cream, vanilla, and salt. Whisk in flour until smooth and lump-free. - Assemble
Pour custard over the cranberries. Tap the dish gently to release air bubbles. - Bake
Bake at 350°F (180°C) for 35–40 minutes, until set and lightly golden. The center should remain softly custardy. - Serve
Dust with powdered sugar and serve warm or at room temperature.
Beauty Benefits
- Vitamin C from cranberries supports collagen and brightens the complexion.
- Antioxidants help protect skin from environmental stressors.
- Healthy fats from milk and cream support skin barrier moisture.
- Eggs provide biotin and selenium for hair and nail vitality.
- Anti‑inflammatory phytonutrients help calm redness.
Health Benefits
- Protein‑rich from eggs for satiety and energy.
- Immune‑supporting cranberries offer vitamin C and polyphenols.
- Calcium from dairy supports bone health.
- Lower‑sugar dessert compared to traditional cakes.
- Fruit‑forward for natural antioxidants and fibre.
Storage
- Refrigerator: 3–4 days
- Freezer: Not recommended — custard texture changes
- Reheat: 300°F for 10 minutes
- Make‑ahead tip: Best served within 24 hours for optimal texture
Substitutions
- Cranberries: Sour cherries, raspberries or red currants
- Milk: Almond milk or oat milk (texture slightly lighter)
- Flour: Gluten‑free all‑purpose blend
- Sweetener: Honey, maple syrup or coconut sugar
- Flavour boosters: Orange zest, almond extract or vanilla bean
History + Cultural Context
Clafoutis originates from Limousin, France, traditionally made with black cherries baked in a simple, eggy batter. Its charm lies in its rusticity — unfussy, homey and deeply tied to French countryside cooking.
Cranberries introduce a North‑American twist while still respecting the clafoutis’ heritage: fruit suspended in a tender, custard‑like base. The tartness mirrors classic French orchard fruits like red currants and sour cherries making this fusion feel natural and aligned with Pardon Your French’s rustic‑elegant aesthetic.
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
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