Cherry Clafouti French Cherry Custard Cake Food

CHERRY CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
• Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
• Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
• Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
• Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE

Steps:

• Preheat the oven to 200°C/400°F.
• Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
• In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
• Pour the clafoutis batter into the greased tin or tian.
• Scatter the cherries into the top of the clafoutis batter.
• Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
• Serve warm with creme fraiche or cream.

CHERRY CLAFOUTI (FRENCH CHERRY CUSTARD CAKE)

Steps:

• 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.

FRENCH CHERRY CLAFOUTI

Steps:

• Butter a 10" deep-dish pie pan and set aside.
• Beat eggs and sugar until frothy, about 2 minutes.
• Add milk and vanilla and beat until smooth.
• Stir in flour and salt.
• Place cherries in bottom of pie pan and pour batter over cherries.
• Place pie pan on baking sheet and bake at 375 for 10 minutes.
• Reduce oven temperature to 350 and bake until top has puffed (it will sink on cooling) and toothpick inserted in center comes out clean, about 35 minutes.
• Cool for about 20 minutes before serving.