CHERRY CUSTARD CLAFOUTI
Steps:
- Heat oven to 350°F. Place cherries in greased 9-inch pie pan; sprinkle with 2 tablespoons sugar.
- Place milk in 5-cup blender container; add all remaining ingredients except powdered sugar. Cover; blend at medium speed 1-2 minutes or until smooth. Pour over cherries.
- Bake 40 -50 minutes or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve warm. Store refrigerated.
Nutrition Facts : Calories 160 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 55 milligrams, Carbohydrate 31 grams, Fiber
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.
CHERRY CLAFOUTIS
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
- Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
- Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar.
FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE
A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.
Provided by French Tart
Categories Dessert
Time 25m
Yield 1 Clafoutis, 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 413.4, Fat 19.4, SaturatedFat 11.3, Cholesterol 143.2, Sodium 367.1, Carbohydrate 54.8, Fiber 2.6, Sugar 34.1, Protein 7.3
CHERRY CLAFOUTI (FRENCH CHERRY CUSTARD CAKE)
This "custard cake" is simply an oven baked "pancake" so it is also wonderful for breakfast as well as dessert! This "cake can also be made with blueberries, raspberries, peaches or apricots.. so don't be afraid to experiment with your favourite summer fruit. I would also sprinkle "Juicy" fruit with a couple of tablespoons of plain flour to absorb the juice. This dessert may also be made with harder fruit, such as apples, though I saute apple slices in a bit of butter first. This may be served hot, or cold, but is traditionally served lukewarm. Upon seeing the review below, I realized the short coming of this recipe (the original never stated a pan size when I received it) That being the case, I must state that the recipe is for 6 servings only, and the cook must be careful of not using too large a pan or the results will be quite different than intended.
Provided by Lezlie
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
CHERRY-ALMOND CLAFOUTI
Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.
Provided by TOOLBELT DIVA
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 375°F.
- Butter four 1-cup capacity ramekins, or custard cups.
- In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
- Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
- Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
- Let cool until warm (they will sink slightly).
- Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
- Serve warm.
- NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
- Serve by spooning clafouti into individual dessert dishes.
Nutrition Facts : Calories 241.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 185.6, Sodium 113.8, Carbohydrate 34, Fiber 2.5, Sugar 26.1, Protein 9.2
CHERRY AND ALMOND CLAFOUTI ( BAKED CUSTARD )
A classic French custard/pudding dish with the addition of almond meal in place of regular flour. A gluten free clafouti. Alternate fruits can be used in place of the cherries such as lightly stewed or steamed rhubarb, apple, pear or peach. Ensure you use a gluten free icing sugar if a gluten free diet is being followed.
Provided by Jubes
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C.
- Grease a 20cm round pie dish with butter or margarine.
- Spread the fruit in the dish.
- In a mixing bowl combine the almond meal and the sugar.
- Separately, whisk together the milk and the eggs.
- Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
- Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
- Dust with icing sugar (use pure icing sugar if following a gluten free diet).
- Serve with cream or ice-cream if desired.
- The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.
Nutrition Facts : Calories 174.2, Fat 5.4, SaturatedFat 1.4, Cholesterol 66.3, Sodium 38.9, Carbohydrate 28.4, Fiber 2, Sugar 23.8, Protein 4.9
BING CHERRY CLAFOUTI
Categories Blender Dessert Bake Broil Quick & Easy Cherry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 11
Steps:
- 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.
FRENCH CHERRY CLAFOUTI
This custard type dessert with fresh cherries is wonderful served warm or cold dusted with icing sugar.If fresh cherries aren't available, frozen, thawed or canned, drained cherries will do.Just make sure to pat them dry before using them.The prep time includes pitting the cherries.
Provided by Carrie Ann
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 280.4, Fat 5.1, SaturatedFat 2, Cholesterol 146.7, Sodium 92.9, Carbohydrate 51.4, Fiber 2, Sugar 35.1, Protein 7.9
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