Cherry Clafouti (French Cherry Custard Cake) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This custard cake is simply an oven baked pancake so it is also wonderful for breakfast as well as dessert! This cake can also be made with blueberries, raspberries, peaches or apricots.. so don't be afraid to experiment with your favourite summer fruit. I would also sprinkle Juicy fruit with a couple of tablespoons of plain flour to absorb the juice. This dessert may also be made with harder fruit, such as apples, though I saute apple slices in a bit of butter first. This may be served hot, or cold, but is traditionally served lukewarm. Upon seeing the review below, I realized the short coming of this recipe (the original never stated a pan size when I received it) That being the case, I must state that the recipe is for 6 servings only, and the cook must be careful of not using too large a pan or the results will be quite different than intended. Ingredients:
3 cups cherries, pitted |
4 eggs |
1/2 cup flour |
1/4 cup sugar |
1/8 teaspoon salt |
1 teaspoon vanilla (or kirsch) |
1 1/2 cups milk |
icing sugar |
Directions:
1. Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
2. Process until smooth.
3. Pour batter over top of cherries.
4. Bake in a 350F oven for about 90 minutes.
5. Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
6. Let cake cool in pan until lukewarm.
7. Sprinkle with icing sugar and serve.
8. Due to the nature of this batter, the cake will fall as it cools- so don't be alarmed.
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