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| photoed by A. Rajan |
I love to go to restaurants which has dessert menu for caramel custard and creme brulee. I'm more impressed of them than cheesecakes or cakes. But that's just me.
So, when I came across this French dessert online in my Google search (ranging from Julia Child, Jamie Oliver and other recipes), I decided to try making it while remembering what I could. And then, prepare the version which was quick, simple and easy.
It was custard based, hence I was more interested in trying it out. Guess, it didn't turn out that bad, as my guests relished it enough leaving zero leftovers. It looked fancy enough to impress. The dessert's French name "Clafoutis" felt very chic and fancy to me. (Nudge & winks.)
Now let's get serious about the Cherry Clafoutis recipe.
Ingredients:
1 1/2 cup pitted cherries (enough to cover the baking dish)
1/4 cup melted unsalted butter (I used unsalted because I didn't have regular butter handy... Guess it still turned out okay.)
3/4 cup unbleached all-purpose flour
4 eggs
1/2 cup sugar
1 Tbsp of vanilla extract
3/4 cup milk
How to make it?
1)First, arrange your pitted cherries in a lightly buttered baking dish.
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| photoed by A. Rajan |
2)In a deep bowl, throw in melted butter and flour. Mix well.
3)Add eggs, sugar, vanilla extract, milk into the mixture. Beat with a wire whisk to ensure the mixture isn't lumpy but smooth.
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| photoed by A. Rajan |
4)Pour this custard mix on top of cherries.
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| photoed by A. Rajan |
5)Bake at 350 degrees for about 45 minutes. You'll see Clafouti had risen like soufflé. It has a golden brown crust.
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| photoed by A. Rajan |
6)Allow to cool.
7)Serve with little dusting of powdered sugar and whipped cream (to add pizzazz to this beautiful elegant dessert).
The internet taught me a lot. I'm grateful for all the info I get there so that I may practice by myself. Creating this dessert failed to disappoint my guests and I. No doubt, it's a winner indeed!
Enjoy! :-)
--A.R.
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