Cherry Clafoutis

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      Cherry Clafoutis
      1 tbs butter, softened
      1 cup whole milk
      1/4 cup heavy cream
      2/3 cup all-purpose flour
      3 eggs
      1/4 cup sugar
      2 tsp vanilla extract
      Optional: 1/2 tsp almond extract
      1/4 tsp salt
      4 cups dark cherries, pitted
      1 tbs confectioners’ sugar, powdered
      Preheat an oven to 350°. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
      In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla and almond extracts, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes.

      Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
      Transfer the dish to a heatproof surface and arrange the cherries over the hot batter. Pour the remaining batter over the cherries and bake for 35-40 min, until a knife inserted in the center comes out clean.
      Sprinkle the confectioners’ sugar over the finished Clafoutis and serve it warm.

      Serves 8
      sewing smilie

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