Posts: 33,877
Threads: 126
Joined: Jan 2006
Oh Jeannette, that looks so good. I do love Calfouti!
Here's a simple good recipe -
* Exported from MasterCook *
Cherry Clafouti
1 pound Dark cherries, fresh or canned -- pitted
4 Eggs
12 fluid ounces Milk
2 ounces Granulated sugar
1 teaspoon Vanilla extract
2 ounces All-purpose flour
Powdered sugar -- as needed
Drain the cherries and pat them completely dry with paper towels. Arrange then evenly on the bottom of a buttered 10-inch (25-centimeter) pan. Do not use a springform pan or removable-bottom tartlet pan.
Make the custard by whisking the eggs and milk together. Add the sugar, vanilla and flour and continue whisking until all the lumps are removed.
Pour the custard over the cherries and bake at 325°F (160°C) for 1 to 1-1/2 hours. The custard should be lightly browned and firm to the touch when done.
Dust with powdered sugar and serve the clafouti while still warm.
Yield: 1 Cake, 10 In.
- - - - - - - - - - - - - - - - - - -
NOTES : Clafouti is a country-style dessert from the Loire region of France and is similar to a quiche. Stone fruits such as cherries, peaches or plums are baked in an egg custard, then served piping hot or at room temperature.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com