A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Thursday, July 06, 2006

Cherry Clafouti

Claufouti - I think I like making these just because I like the way the word sounds - but it is also really good too. There are soo many versions - but I like this one - it is nice and solidly custardy - and I do like cherries. Some call for more flour, enough to produce a sort of popover batter, but I think it is better as a baked custard type dessert, served cold. You could make it with any stone fruit - peaches, nectarines, plums - there are recipes for exotic style clafoutis - pumpkin, banana - but of course some people will eat anything ...

1.25 cups whole milk

1 Tablespoon + 0.5 cups sugar

8 ounces Cherries, pitted and halved (about 1 cup is probably enough)

3 large eggs, room temperature

Pinch of salt

0.25 cups flour

0.5 Teaspoons almond extract - you could also use vanilla

Powdered sugar - if you want

Preheat oven to 350F. Butter pie pan, then sprinkle with one tablespoon sugar. Scatter the cherries over the bottom of the pan.

Beat eggs, almond extract, salt, and sugar until well blended. ( I don't know why recipes say things like "using an electric mixer" "in medium bowl" - personally, I don't care if you use a spoon, fork, mixer, whisk - or if you do it in a large bowl, medium bowl, pot or an old tin pail ).

Add milk and beat again.

Sift flour over the top and beat until smooth. Pour mixture over cherries and bake until set and knife comes clean in the center - about 30 minutes or maybe up to 45 minutes.

Sift some powdered sugar over the top.


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