Monday, August 26, 2013

448. Cherry Clafouti

Clafouti is a dessert hailing the South of France, specifically the Provencale region.
It is essentially a fruit baked custard. Although nowadays you tend to find clafoutis made with almost any fruit under the sky, it was originally made with unpitted cherries of the region.
They say the cherries, when baked with their pits, lend a special flavor to the dish, and I believe it, because we use mahlab in some of our cooking, and mahlab comes from inside certain cherry pits.
This is an easy breeze classical French dessert, perfect for anytime but especially in the Summer, and it takes no more than literally 5 minutes preparation. Wins all around.


1/4 cup butter
3/4 cup whole milk
3 large eggs
1/2 cup plus 1 Tbsp sugar
1/2 cup flour
1/4 tsp salt
1/2 tsp vanilla extract
2 cups cherries (about 250g)


Preheat oven to 400 F.
In oven, melt butter in a 9-inch pie plate, about 6 minutes.
In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla.
Add melted butter and blend mixture until smooth, 30 seconds.
Distribute cherries evenly in pie plate and pour batter over top.
Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes.
Heat broiler and broil until top is deep golden brown, 2 to 3 minutes.
Serve warm.

صحة و عافية

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