Cranberry Flan

Last week I made an impulse buy of a pound or two of fresh cranberries. A couple days later I made some French toast and had a fair amount of batter leftover. I decided to combine the two in this unusual cranberry dessert. I am reconstructing the measurements here since I didn’t measure them at the time.

The batter:

Vaccinium oxycoccus (Cranberries)

Image via Wikipedia

Whisk together:
3 eggs, beaten well
4 Tbl melted butter
2 Cups milk
4 Tbl vanilla
4 Tbl sugar
2/3 Cup flour
Dash salt

The fruit:
3 Cups fresh cranberries
2-3 large apples, cored and sliced
1-1/4 Cups honey
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
Pinch nutmeg

You will also need some more butter, some maple syrup and (if you like) some powdered sugar.

Preheat oven to 425 degrees. Butter a 9×12 baking dish. Spread the fruit mixture into the pan. Put a few pats of butter here and there on top of the fruit. Pour the batter evenly over the fruit. Bake for 45 minutes or until done. When it is out of the oven, drizzle about 1/3 cup maple syrup on top. Taste a cranberry, if it’s a little tart, that’s okay because the syrup honey and syrup will sink into the batter and make the dessert as a whole sweet enough. However, if it’s really quite tart, add more maple syrup until you are satisfied. Sprinkle the whole thing lightly with powdered sugar. Good warm or cold.


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