Posted on | August 3, 2010 | 6 Comments
This cherry clafouti recipe, also know as clafouti aux cerises, is the most well-known version of the traditional puffed French custard cake. In France, it is customary to serve clafouti with cherry pits intact. For ease at the table, and to ensure dental safety, make sure to pit the cherries or forewarn your guests of the tradition. You can make with blueberries!!!
* 1 tablespoon softened butter
* 1 cup whole milk
* 1/4 cup heavy cream
* 2/3 cup all-purpose flour
* 3 large eggs
* 1/4 cup granulated sugar
* 2 teaspoons vanilla extract
* 1/2 teaspoon almond extract (optional)
* 1/4 teaspoon salt
* 4 cups dark cherries, preferably pitted
* 1 tablespoon confectioners’ sugar (powdered)
Preheat an oven to 350F. 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 minutes, until a knife inserted in the center comes out clean.
Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.
This cherry clafouti recipe makes 8 servings.
This recipe is provided by Rosangela at Seattle Catering.
Thanks to Beth for hosting another Wanderfood Wednesday.