And then there was cherry clafouti. A sort of kissing cousin to crème brulée, a rich, creamy, custard cake filled to the brim with tart cherries. Dusted with a little powdered sugar for just a touch of decoration, and you have summer dessert perfection. Here's the recipe if you're so inclined, it's pretty darn simple!
.5 cups sugar
2 cups cherries, pitted
2 eggs
1 teaspoon vanilla
.25 teaspoon salt
1.25 cups whole milk
.25 cups flour
-Preheat the oven to 375 degrees Fahrenheit. Grease a pie plate, or about four individual crème brulée dishes, then sprinkle in a bit of sugar and tap to coat.
-Arrange the cherries in the plate
-Beat eggs with the sugar, vanilla and salt. Add milk and beat to blend. Stir in the flour until smooth.
-Pour the batter evenly over the cherries
-Bake for about 20-25 minutes, until an inserted knife emerges with just a few wet particles
-Let cool at least 20 minutes before serving, dust with powdered sugar if desired
Of course it's good, 5 cups of sugar! Think I'll copy the recipe down though, and see if I can make it once it's cherry season here. Thanks for sharing!
ReplyDeleteThat half a cup of sugar! Point five!
DeleteI realized that as I was writing down the recipe, sorry about that!!
ReplyDeleteNo worries, just wouldn't want to know how disastrous this would be with 5 cups of sugar. Aye dios mio!
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