Clafouti is one of the world’s great recipes for enjoying fresh cherries. This French favorite is a sort of baked custard, studded with fresh cherries, and scented with vanilla.
Simple recipe that’s quick to put together. I used fresh Bing cherries and chose to pit them (which also took the most time). With the amount of sugar, I was surprised that it wasn’t too sweet. There was a nice vanilla flavor to the custard. It would be good for a special breakfast dish too. I think next time I might add a little cinnamon, nutmeg or lemon zest to the sugar sprinkle over the cherries. Update. Have been serving this warm for breakfast. This time I added some nutmeg and cinnamon to the sugar sprinkle . It made a very yummy breakfast served with bacon.
I wanted to try this with some fresh cherries that I had, but saw that it was best warm, so I made half the recipe in a 1.5 qt. dish. I did not pitt the cherries and used 2 eggs (rather than half an egg) and it was puffed, browned and a knife came out clean at 35 minutes so I pulled it out. Having never had a Clafouti before, I can’t compare it to another, yet I think it is really wonderful. It is tender with nice crusty edges (until it cools) and not overly sweet. I don’t like eating around the cherry pitts but wated to try it. Next time I think I will pitt them and cut them so that they can be enjoyed in smaller pieces easier. Overall I think it is a wonderful use of fresh cherries. Thanks. Fun to try and really enjoyable. Other recipes recommend serving it with a dusting of powdered sugar.
When I’m going to a potluck, I don’t usually try new recipes. I took a chance with this one though and it got rave reviews. I made it just like the recipe called for, except that I used a can of Oregon brand sweet cherries and cut them in half. I’ll be making it again!
It was awesome and not difficult to make. I used cherries that were getting old. Did not pit them, feel pits add flavoring. Yes it does have custard consistency.
3 cups black cherries, pitted
1 1/4 cup milk
3/4 cup all-purpose flour
1/2 cup sugar, divided
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