Clafouti aux Cheres (cherry custard cake)
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 183.7
- Total Fat: 6.4 g
- Cholesterol: 105.5 mg
- Sodium: 119.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.5 g
- Protein: 5.7 g
View full nutritional breakdown of Clafouti aux Cheres (cherry custard cake) calories by ingredient
Introduction
French fruit dessert. I picked this up from a friend and I love it. It originated in Limousin, France. Cherries are traditionally used, but different parts of the country used different fruits. French fruit dessert. I picked this up from a friend and I love it. It originated in Limousin, France. Cherries are traditionally used, but different parts of the country used different fruits.Number of Servings: 8
Ingredients
-
1.5 (1 1/2) teaspoons of unsalted butter (for pan greasing)
1 cup of milk (I use 1%)
0.25 (1/4) cup heavy cream
0.66 (2/3) cup plain (all-purpose) flour, sifted
3 eggs
0.25 (1/4) cup granulated sugar
1 tablespoon vanilla extract (more if desired)
0.25 (1/4) teaspoon salt (just a pinch!)
4 cups sweet or tart cherries or other desired fruit
1 tablespoon confectioners' sugar (for garnish if desired, but I leave this out)
Directions
Preheat oven to 350 F
Grease 9- to 10-inch round baking dish (I use a glass pie plate)
Combine milk, cream, flour, eggs, granulated sugar, vanilla, and salt in a mixing bowl.
Beat with electic beater on medium setting for 5 minutes or until frothy.
Pour enough of the batter into the baking dish to cover the bottom about 0.25 inch with batter.
Bake for about 2 minutes or until firm (do not cook this part too much or it will burn; just enough so it doesn't slosh around and it may take up to 5 minutes).
Cover the precooked batter with a single layer of fruit and pour in the remaining batter.
Cook for an additional 30-35 minutes (as much as upto 45 minutes) or until a knife inserted into the center comes out clean.
NB: The clafouti may pop out of the dish a bit, but it will settle back as it cools.
After the clafouti cools, use the confectioners' suger as a garnish.
This is a recipe made for experimentation with different fruits and can be served with a nice wine or with a scoop of vanilla ice cream if you use a tart or bitter fruit, as this dessert is not very sweet. You may want to reduce the amount of fruit by half, since I usually end up making two, very fruit-filled clafoutis with the four cups.
Serve warm; serves 6-8
I've found that it can be pretty good cold in small doses.
Number of Servings: 8
Recipe submitted by SparkPeople user PISEAGAN.
Grease 9- to 10-inch round baking dish (I use a glass pie plate)
Combine milk, cream, flour, eggs, granulated sugar, vanilla, and salt in a mixing bowl.
Beat with electic beater on medium setting for 5 minutes or until frothy.
Pour enough of the batter into the baking dish to cover the bottom about 0.25 inch with batter.
Bake for about 2 minutes or until firm (do not cook this part too much or it will burn; just enough so it doesn't slosh around and it may take up to 5 minutes).
Cover the precooked batter with a single layer of fruit and pour in the remaining batter.
Cook for an additional 30-35 minutes (as much as upto 45 minutes) or until a knife inserted into the center comes out clean.
NB: The clafouti may pop out of the dish a bit, but it will settle back as it cools.
After the clafouti cools, use the confectioners' suger as a garnish.
This is a recipe made for experimentation with different fruits and can be served with a nice wine or with a scoop of vanilla ice cream if you use a tart or bitter fruit, as this dessert is not very sweet. You may want to reduce the amount of fruit by half, since I usually end up making two, very fruit-filled clafoutis with the four cups.
Serve warm; serves 6-8
I've found that it can be pretty good cold in small doses.
Number of Servings: 8
Recipe submitted by SparkPeople user PISEAGAN.
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