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    You are in: Home / Recipes / Cherry Clafouti (French Cherry Custard Cake) Recipe
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    Cherry Clafouti (French Cherry Custard Cake)

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    2 Total Reviews

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    • on July 26, 2003

      First... it was really easy to make. But my problem came when I realized there's no size of pan listed, so I guessed and used a 9X13 just to be safe. I also used blueberries for the fruit. I cooked it for an hour instead of 90 minutes listed to see what happened... and it was overdone, no custardy mass, it was pretty solid and the bottom was a bit chewy. We ate it anyway. It wasn't bad, I think it would be good to try it in a 9X9. And not with blueberries... maybe someone will have better luck with it.

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    • on May 22, 2009

      This came out very well for me. I scaled it down for just two and baked it in two oven-safe dessert boats (sort of like you'd have a banana split in). I added a little cinnamon and a pinch of cardamom to the egg batter, and just a touch more sugar. I macerated the cherries in a little sugar and some Grand Marnier for about an hour. Made them in advance and put them uncooked in the fridge. Pulled them out, brought them to room temp and baked them off. Served with a big scoop of vanilla ice cream. Great flavor!

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    Nutritional Facts for Cherry Clafouti (French Cherry Custard Cake)

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.9
    Calories from Fat 52
    Total Fat 5.7 g
    Saturated Fat 2.4 g
    Cholesterol 149.5 mg
    Sodium 125.2 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 1.8 g
    Sugars 17.9 g
    Protein 8.0 g


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