Cherry Clafouti

 

cherry clafouti-5

Cherry Clafouti is a french country-style egg custard dessert slightly similar to quiche.Sweet cherries are covered in pancake-like batter  then baked until puffed and nicely browned.It”s a really quick and easy custard type dessert that has no need to be cooled or stored in a fridge before serving.Clafouti also can be versatile by replacing cherries with any berries,plums, or peaches.It can also be served for breakfast or brunch.

Ingredients:

1 1/2 cups pitted fresh or canned cherries(drained)

4 eggs

1 1/4 cup milk

1/4 cup granulated sugar

1/2 cup all-purpose flour

pinch of salt

1 teaspoon vanilla extract

1 teaspoon kirsch liquor  (optional)

powdered sugar for dusting

butter for greasing the pan

Directions:

Heat oven to 325F degrees.

Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).

Arrange cherries evenly on the bottom of a pan.

Whisk eggs and milk together.

Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.

Pour the custard over cherries and bake for 1hour – 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.

Dust with powdered sugar while still warm or cooled.

Cherry Clafouti

Ingredients

  • 1 1/2 cups pitted fresh or canned cherries(drained)
  • 4 eggs
  • 1 1/4 cup milk
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon kirsch liquor (optional)
  • powdered sugar for dusting
  • butter for greasing the pan

Instructions

  1. Heat oven to 325F degrees.
  2. Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).
  3. Arrange cherries evenly on the bottom of a pan.
  4. Whisk eggs and milk together.
  5. Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.
  6. Pour the custard over cherries and bake for 1hour - 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.
  7. Dust with powdered sugar while still warm or cooled.
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