CHERRY CLAFOUTIS
Be whisked off to the French countryside -- in spirit -- by this pretty, custardlike cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Place sliced almonds in a single layer on a rimmed baking sheet. Toast until they are fragrant, about 5 minutes. Transfer to a wire rack to cool. Use 1 tablespoon melted butter to coat six 4 1/2-by-1 3/4 inch round baking dishes, and set aside.
- Place flour, 2/3 cup sugar, salt, and almonds in the bowl of a food processor fitted with the metal blade; pulse until mixture is finely ground. Transfer to a medium bowl. Add eggs, egg yolks, 3/4 cup cream, vanilla scrapings, and lemon zest, and whisk to combine. Place in refrigerator, and let rest 30 minutes.
- Place cherries in a medium bowl; add kirsch, if using, and let macerate 30 minutes. Divide among dishes. Whisk remaining butter into batter; pour batter over cherries, and place dishes on a rimmed baking sheet. Bake 20 minutes. Sprinkle with remaining sugar; bake until tops are golden and bubbling, 15 to 20 minutes. Transfer to a wire rack to cool.
- Whip remaining 1/2 cup cream until soft peaks form. Serve clafoutis warm or at room temperature, topped with whipped cream.
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Kevin Greenbak
[email protected]This clafoutis was a bit too eggy for my taste, but it was still very good. I think next time I'll use less eggs in the custard.
R Suraj
[email protected]I made this clafoutis for breakfast and it was the perfect way to start the day. It was light and fluffy and the cherries added a nice sweetness.
Benjamine Nwa
[email protected]This clafoutis was very easy to make and it turned out beautifully. The custard was perfectly cooked and the cherries were still slightly tart.
Charity Jude
[email protected]I added a bit of cinnamon to the custard and it gave the clafoutis a really nice warm flavor. I also used a mixture of fresh and frozen cherries and it worked out well.
james fahim
[email protected]I made this clafoutis in a cast iron skillet and it turned out great! The cast iron skillet gave the clafoutis a nice crispy crust.
MR SHAKIB
[email protected]This clafoutis was a bit too eggy for my taste, but it was still very good. I think next time I'll use less eggs in the custard.
Talmax Vokivate
[email protected]I made this clafoutis for breakfast and it was the perfect way to start the day. It was light and fluffy and the cherries added a nice sweetness.
Basanti Kunwar
[email protected]This clafoutis was very easy to make and it turned out beautifully. The custard was perfectly cooked and the cherries were still slightly tart.
Angelina Loudenslager
[email protected]I added a bit of almond extract to the custard and it gave the clafoutis a really nice flavor. I also used a mixture of fresh and frozen cherries and it worked out well.
Sheryar Maseed
[email protected]I made this clafoutis with frozen cherries and it turned out great! The cherries thawed in the oven and the clafoutis was still very moist and flavorful.
Mustafa Bangash
[email protected]This clafoutis was a bit too sweet for my taste, but it was still very good. I think next time I'll use less sugar in the custard.
Comfort Zemba
[email protected]I've made this clafoutis several times now and it's always a winner. It's so easy to make and the results are always delicious.
Tyler Meyers
[email protected]This was my first time making clafoutis and it turned out great! I used fresh cherries from my backyard and they were so flavorful. The custard was also very good and had a nice vanilla flavor.
Joseph Patrick
[email protected]I made this clafoutis for a dinner party and it was a huge hit! Everyone loved the combination of the sweet cherries and the creamy custard.
Jason Martin
[email protected]This clafoutis was amazing! The cherries were perfectly tart and the custard was rich and creamy. I will definitely be making this again.