Cherry Claufouti

A simple, French-style custard dessert that captures the essence of fresh cherries.

From Cooking With Fruit by Rolce Redard and Dorrit Senior.

¼ cup plus 1 TablespoonSugar
2 cupsPitted C. J. Olson's fresh cherries (approx 1 pound)
2 largeEggs
¾ cupMilk
¾ cupLight cream
¾ cupAll-purpose flour
¼ teaspoonSalt
1 teaspoonVanilla or Kirsch
Confectioner's sugar
Whipped cream (optional)

 

Preheat oven to 375 degrees.

Generously butter a shallow 10-inch baking dish, glass or pottery pie plate. Sprinkle one tablespoon of sugar evenly over the bottom of the dish. Distribute the pitted Cherries evenly over the sugar.

Beat the eggs lightly, then add the milk, cream, flour, salt, remaining sugar, and vanilla (or kirsch) and beat just until smooth.

Pour the mixture over the cherries and bake in center of oven until puffed and lightly browned (a toothpick or knife inserted in the center comes out clean), 45 - 50 minutes.

Dust with confectioner’s sugar and serve warm. If you’d like, top each serving with whipped cream.

Makes 6 servings.


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