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Clafouti - French Cherry Dessert

Source of Recipe

by Millie, from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle & Simone Beck


Recipe Introduction

Clafouti: [kla-foo-TEE] Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some clafoutis have a cakelike topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used. ©Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

List of Ingredients

1¼ cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
3 cups pitted cherries
Powdered sugar


Recipe

1. Heat the oven to 350 degrees. Place the milk, one-third cup sugar, eggs, vanilla, salt and flour in the blender jar in that order. Cover and blend at top speed for 1 minute.

2. Pour a one-fourth-inch layer of batter in a lightly buttered, fireproof 7- to 8-cup baking dish or a 1 1/2-inch deep Pyrex pie plate. Set it over moderate heat until a film of batter has set in the bottom of the dish, about 1 to 2 minutes. Remove from heat.

3. Spread the cherries over the batter and sprinkle on the remaining sugar. Pour on the rest of the batter and smooth the surface with the back of a spoon.

4. Bake until puffed and brown and a knife inserted into the center comes out clean, about 1 hour. Sprinkle the top of the clafouti with powdered sugar just before bringing it to the table. (The clafouti need not be served hot, but it should still be warm. It will sink slightly as it cools.)

Each of 8 servings: 190 calories; 5 grams protein; 34 grams carbohydrates; 1 gram fiber; 4 grams fat; 2 grams saturated fat; 85mg. cholesterol; 70mg. sodium.