French Cherry Clafouti
This custard type dessert with fresh cherries is wonderful served warm or cold dusted with icing sugar.If fresh cherries aren't available, frozen, thawed or canned, drained cherries will do.Just make sure to pat them dry before using them.The prep time includes pitting the cherries.
- Ready In:
- 1hr 5mins
- 4 large eggs
- 3⁄4 cup sugar
- 1 cup milk
- 2 teaspoons vanilla
- 3⁄4 cup flour
- 1 pinch salt
- 1 lb sweet cherries, pitted
- Butter a 10" deep-dish pie pan and set aside.
- Beat eggs and sugar until frothy, about 2 minutes.
- Add milk and vanilla and beat until smooth.
- Stir in flour and salt.
- Place cherries in bottom of pie pan and pour batter over cherries.
- Place pie pan on baking sheet and bake at 375 for 10 minutes.
- Reduce oven temperature to 350 and bake until top has puffed (it will sink on cooling) and toothpick inserted in center comes out clean, about 35 minutes.
- Cool for about 20 minutes before serving.
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DH didn't like it at all: "It was edible." Is that b/c of our Americanized sweet tooth? The cherries were SO good raw, but tasted so sour in the clafouti. The custard was bland and not very sweet. I followed directions exactly, but got no pouf. However, it looked pretty with powdered sugar sprinkled on top... Maybe this dish is an acquired taste.Reply