Cranberry Clafouti

• Butter for the dish
• 1/2 cup sugar
• 1 egg
• 1/2 cup all-purpose flour
• 1/2 cup half-and-half or whole milk
• Pinch of salt
• 1 cup cranberries
• 1/2 cup walnuts
• Confectioners sugar

1. Preheat the oven to 425F.
2. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size.
3. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.
4. Beat the egg well, then add the remaining sugar; beat until smooth.
5. Add the flour and beat again until smooth.
6. Add the half-and-half and salt and whisk once more until smooth.
7. Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (its very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them.
8. Put the cranberry mixture in the bottom of the dish and pour the batter over it.
9. Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean.
10. Sift some confectioners sugar over it and serve warm or at room temperature.

butter, sugar, egg, allpurpose, milk, salt, cranberries, walnuts, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/cranberry-clafouti-386828 (may not work)