Cherry Clafoutis (Sweet Cherry Soufflé)
(from Peachblossm’s recipe box)
Clafoutis is a version of the French flan that is traditionally made with cherries (or other moist fruit such as plums, prunes, raspberries, or blackberries), enveloped by a simple cake batter. The fruit is polka- dotted in the cake, giving it a playful look that children love. Even the name is fun to say: kla-foo-TEE. Traditionally, this dish is cooked with the pits left inside the cherries (purists believe that this intensifies the flavor of the dish). I pit the cherries (or, when I’m in a rush, use small plums instead, which are easier to pit).
Source: http://karenlebillon.com/2012/07/02/recipe-of-the-week-cherry-clafoutis-sweet-cherry-souffle/
Prep time: 10 minutes
Cook time: 35 minutes
Serves 6 people
Categories: dessert
Ingredients
- 2 cups pitted cherries or plums (or other moist fruit)
- 1/3 cup granulated sugar
- 1⁄2 cup flour
- Pinch of salt
- 3 eggs
- 11/4 cups milk
- 1 tablespoon vanilla
- 1 tablespoon muscovado sugar
Directions
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Place the fruit in a bowl with half the granulated sugar, stir well, and set aside.
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Preheat the oven to 350 ̊F. Grease a 9-inch baking dish.
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In a large bowl, sift the flour with the salt and remaining sugar. In a medium bowl, beat the eggs and milk to combine. Add the vanilla. Add the egg mixture to the flour mixture and combine well. Spread the fruit evenly in the baking dish and pour the batter on top. The cherries may float to the surface now (or later, during baking).
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Bake for 40 to 45 minutes, or until the top is firm and golden brown. Cool, then sprinkle with confectioner’s sugar. Serve immediately (but make sure the inside isn’t too hot for kids’ tender tongues!).