Cranberry Clafouti

• butter, to grease dishes
• 4 cups whole milk
• 1 12 cups granulated sugar
• 1 vanilla bean
• 1 pinch salt
• 6 large eggs
• 23 cup flour
• 4 cups fresh cranberries (a two-pound bag)
• 12 cup powdered sugar

1. Preheat oven to 425 degrees F. Butter six 3-4-inch quiche or au gratin dishes.
2. In a medium saucepan, combine milk, granulated sugar, vanilla bean, and salt.
3. Place over medium heat and stir until sugar has dissolved (just under a boil.
4. ).
5. While milk mixture is heating, break 2 eggs into a heatproof mixing bowl and whisk till there are no lumps.
6. Add remaining eggs and whisk smooth.
7. Remove saucepan from heat.
8. Gradually temper the hot mixture into the eggs; that is, spoon the hot milk mixture into the eggs a small amount at a time, mixing well after each addition until both mixtures are roughly the same temperature.
9. Then combine the two mixtures and stir until a uniform color is achieved.
10. Whisk in the flour.
11. Pour batter into the prepared quiche dishes and distribute the cranberries evenly on top.
12. Pour about 2 inches of hot water into a large baking pan.
13. Place filled dishes into water and bake in preheated oven until just set in the middle and slightly puffed out about 30-35 minutes.
14. Remove baking pan from oven and remove clafoutis from pan.
15. To Serve: Sprinkle powdered sugar on each clafouti and serve warm.

butter, milk, sugar, vanilla bean, salt, eggs, flour, fresh cranberries, powdered sugar

Taken from www.food.com/recipe/cranberry-clafouti-422366 (may not work)