Baked Cranberry Puff Recipe
Ingredients
| Cranberries | 2 Cup (16 tbs), frozen | |
| Honey | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Orange peel | 1 Teaspoon, grated | |
| Water | 1/2 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Honey | 3 Tablespoon, warmed | |
| Whole wheat pastry flour | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| 4 egg whites, beaten stiff | ||
Directions
Preheat oven to 375° F., and butter a 9-inch pie or flan pan.In a saucepan, combine cranberries, honey, cinnamon, orange peel, and water.
Bring to boiling and cook, uncovered, until berries pop open, about 5 minutes.
Let cool, then lift out cranberries and place them in the prepared pan.
Reserve juices.
Beat egg yolks until light and fluffy, then add honey and beat again.
Sift in flour, then add vanilla and mix gently until smooth.
Carefully fold in egg white.
Pour custard over berries, and bake in preheated oven for 25 minutes, until lightly browned.
Bring to boiling and cook, uncovered, until berries pop open, about 5 minutes.
Let cool, then lift out cranberries and place them in the prepared pan.
Reserve juices.
Beat egg yolks until light and fluffy, then add honey and beat again.
Sift in flour, then add vanilla and mix gently until smooth.
Carefully fold in egg white.
Pour custard over berries, and bake in preheated oven for 25 minutes, until lightly browned.
Chef
