Cherry Clafouti (French Cherry Custard Cake)
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
directions
- Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
- Process until smooth.
- Pour batter over top of cherries.
- Bake in a 350F oven for about 90 minutes.
- Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
- Let cake cool in pan until lukewarm.
- Sprinkle with icing sugar and serve.
- Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.
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Reviews
-
First... it was really easy to make. But my problem came when I realized there's no size of pan listed, so I guessed and used a 9X13 just to be safe. I also used blueberries for the fruit. I cooked it for an hour instead of 90 minutes listed to see what happened... and it was overdone, no custardy mass, it was pretty solid and the bottom was a bit chewy. We ate it anyway. It wasn't bad, I think it would be good to try it in a 9X9. And not with blueberries... maybe someone will have better luck with it.
-
This came out very well for me. I scaled it down for just two and baked it in two oven-safe dessert boats (sort of like you'd have a banana split in). I added a little cinnamon and a pinch of cardamom to the egg batter, and just a touch more sugar. I macerated the cherries in a little sugar and some Grand Marnier for about an hour. Made them in advance and put them uncooked in the fridge. Pulled them out, brought them to room temp and baked them off. Served with a big scoop of vanilla ice cream. Great flavor!
RECIPE SUBMITTED BY
Lezlie
Canada