I love Suzanne Goin and make her recipes all the time. One I cannot seem to master is her Cranberry Walnut Clafouti:
I have tried twice, doing it in 6 smaller versions rather than one large one. I use individual cast iron pots (see photo.) They bake beautifully but then a minute after they come out of the oven, they collapse. They taste terrific still, which is why I keep trying, but they look terrible. (The photo is just as they are starting to fall. I should have taken another one once they fell in on themselves.)
I follow the recipe although I confess I am not a baker and don't measure everything to the tiniest degree. Perhaps there are too many walnuts and cranberries? Any ideas?
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