Cherry Clafoutis
Thank you Daniel Boulud for your wonderful clafoutis recipe! We loved your mixed berry clafoutis so much that I couldn't wait to make another one.
Farmstand cherries
And when I saw these beautiful cherries at the farm stand, I knew I was destined to make a traditional clafoutis with cherries, just like the famous ones from the Limousin region of France.
To fill
Over the past few weeks, I've learned a lot about this French dessert clafoutis. For example, I learned that the ancient word clafoutis translated, means "to fill".
So this time, I made a large clafoutis. I filled a large round Apilco oven-proof dish with cherries (I pitted mine even though the French do not) and batter. Then I baked it in a 350 degree oven for about 50 minutes until it was set and golden brown around the edges.
Ready to Serve
Once baked and out of the oven,
a clafoutis becomes a puffed and delicious French custard cake. Trust me when I say, they are delicious! Traditionally you serve a clafoutis warm, cut in wedges and dusted with powdered sugar.
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