CHERRY CLAFOUTI
Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Fruit Dessert Fourth of July Valentine's Day Mother's Day Cherry Summer Anniversary Birthday Shower Party Ramekin Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
- Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
- Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.
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Armando Gomes
[email protected]This cherry clafouti was a bit too sweet for my taste. I think I would use less sugar next time.
Amira Kondeh
[email protected]I've made this clafouti several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can use whatever fruit I have on hand.
ch musadiq
[email protected]This was my first time making clafouti and it was a success! The custard was creamy and the cherries were perfectly cooked. I will definitely be making this again.
Tiroyamodimo Bafana
[email protected]This clafouti was so easy to make and it turned out so well! I'm definitely going to be making this again.
Collins Mukuka
[email protected]I'm not a big fan of cherries, but I really enjoyed this clafouti. The custard was so creamy and delicious, and the cherries added a nice tartness.
Abdul Rehman'Jutt
[email protected]This was a great recipe! I made it for a brunch party and it was a big hit. Everyone loved it.
Gerdan Regnard
[email protected]I found this clafouti to be a bit dry. I think I would add more milk or cream next time.
MirandandRob Forever
[email protected]This cherry clafouti was a bit too sweet for my taste. I think I would use less sugar next time.
Blessing Ogboumah
[email protected]This was my first time making clafouti and it turned out great! I used a mix of cherries and blueberries and it was delicious. The custard was creamy and the fruit was perfectly cooked. I will definitely be making this again.
Striker Newton Official
[email protected]I've made this clafouti several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can use whatever fruit I have on hand.
Ahmad Alzwy
[email protected]This cherry clafouti was a delight! The texture was perfect - soft and custardy in the center, with a slightly crispy top. The cherries added a burst of sweetness and tartness that balanced out the richness of the custard. I would definitely make thi