Clafouti, a French creation, is a simple custard dessert. It captures the essence of our delicious Cherries and it complements a fabulous dinner.
of sugar, plus 1 tablespoon
2 cups pitted Olson’s fresh Cherries (approximately 1 lb.)
2 large eggs
¾ cup milk
¾ cup light cream
¾ cup all purpose flour
¼ teaspoon salt
1 teaspoon of vanilla or kirsch
whipped cream to garnish (optional)
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), about 45 - 50 minutes. Dust with
confectioner’s sugar and serve warm. If you’d like, top
each serving with whipped cream.
Makes 6 servings.
From Cooking With Fruit by Rolce Redard and Dorrit Senior.