Recipe

Clafouti Aux Cerises Recipe

	Scearley / All my dishes 1 year, 2 months ago Clafouti is not flan, but the best way to describe it is the flan made by those from the Limousin region of France. This is the kind of recipe you would make when the trees are so filled with fruit you can' t use it all. Prep:45m Cook:40m Servings:6	Scearley
	cherry cherry french flan clafouti

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Ingredients

3 c very ripe, dark cherries, pitted

1/2 c sugar

2 egg yolks

1 egg

1/2 c unsalted butter, softened

1 c all-purpose flour

1 1/2 Tbsp kirsch

1 c milk or cream

Directions

Preheat oven to 375.

When you pit the cherries, make sure to keep them whole. Place them in a bowl and set them aside.

Combine sugar and egg yolks, and when well blended beat in the other egg.

Gradually add the butter and continue to beat.

Add the flour and the milk, alternating in thirds, and continue stirring until the batter is very smooth.

Add the kirsch and mix thoroughly.

Grease an 8 or 9 inch baking dish generously with butter and lay the cherries in the bottom.

Pour the batter over the fruit and bake for 35-40 minutes on the lowest rack of the oven.

Serve warm.

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Comments

dksbook 1 year, 2 months ago said:
This is a truly authentic recipe. I have had this in France with unpitted cherries in it; nobody bats an eye, because the cherries look so much better. But I, typical American, want my cherries, olives, etc pre-pitted. The cherry eau de vie is really important in this recipe, IMHO. I also like it with apples and Calvados.

Thanks for posting such a fantastic recipe.