One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".

Thursday, July 9, 2009

Mini Cherry Clafouti

I made some cherry jam the other day and had some cherries leftover. I found a recipe on for cherry clafouti, something I've always wanted to try. I decided to pare down the recipe and make a couple of mini clafoutis. The cherries look mamouth in the photo, but they were normal-sized cherries. In retrospect, it might have been a good idea to cut them up to fit the mini baking dish a little better. Either way, though, it was delicious. Next time I'll make a regular sized edition of this recipe. Maybe it won't look so much like a prop in Gulliver's Travels...

Bing Cherry Clafouti
Gourmet | May 1993

(Baked Sweet Cherry Pudding)
Can be prepared in 45 minutes or less.
Serves 2

2 tablespoons all-purpose flour
2 large eggs
2/3 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon almond extract
1/4 teaspoon salt
1 cup Bing cherries, halved and pitted
1/2 tablespoon unsalted butter, cut into bits
vanilla ice cream as an accompaniment if desired
1/3 cup plus 1 tablespoon sugar

Preheat the oven to 400°F. In a blender blend together 1/3 cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth. Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them, and bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch.

Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 minute, or until it is browned. Serve the clafouti with the ice cream. (I didn't do this part - just sprinkled the top with a little confectioners' sugar.)



MaryBeth said...

I would love to give this a try, it looks so comforting and elegant.

Thibeault's Table said...

Lori, if you hadn't said that you made this in mini dishes I would have thought that the cherries were huge. That looks so good. I'd be happy having that for breakfast.

Signing Out said...

That looks delicious! I'd definitely serve it with vanilla ice cream.


Linda said...

Gorgeous Lori...I have a ton of cherries at the moment and keep thinking about what I will do with them....hmmmmmm...maybe this!

patti said...

love the pic of the cherry clafouti you made! The cherries look as big as meatballs! I prefer clafouti's with larger chunks of fruit in them, the custard is better to me only as an accent to abundant luscious summer fruit.

Post a Comment

I appreciate your visit and welcome your comments!

Blog Widget by LinkWithin