Tuesday, February 7, 2012
A clafouti is a French dessert, traditionally made with cherries. The batter is custardy, almost like a pancake. I made this for dessert recently and thought that the red cherries would make a nice Valentine's dessert. But, when I ate it, I immediately thought breakfast with that custardy texture & flavor. This would be a great sweet addition to brunch.
Remember brunch? Before we had kids we were big fans and always on the lookout for a good Sunday brunch. But now, the kids are all about breakfast before 7am and they don't sit still in restaurants so much. I don't even know of a good place in Claremont to go out for brunch. Anyways, the moral of that story is make brunch yourself (and it'll be lunch for your kids).
Speaking of my kids, here's a good recent picture of my 18 MONTH old baby girl!!
For the fruit in this recipe, you can use fresh cherries, stemmed and pitted or frozen pitted cherries, thawed and drained. I used frozen (cherries being out of season) but I think fresh would taste much, much better. Also, as I ate it I thought that other fresh berries (raspberries or blueberries? a combination?) would also work well.
I also think this version with Amaretto looks good!
Cherry Clafouti (8 servings)
from Food & Wine
1 lb cherries (see note above)
1 c. whole mik
1/4 c. heavy whipping cream
4 large eggs
1/2 c. all-purpose flour
1/2 c. sugar
3/4 tsp. finely grated lemon zest
3/4 tsp. vanilla extract
1/2 tsp. kosher salt
powdered sugar for serving
Preheat oven to 375 degrees. Butter a 10 inch springform pan (or 8 ramekins or custard cups). Arrange cherries in a single layer in the bottom.
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 the ramekins and 40-50 minutes for the cake pan. Let cool 3 minutes and then, if using a cake pan, run a skiff around pan sides to loosen clafouti. Dust top with powdered sugar, cut into wedges and serve.