Cherry And Almond Clafouti Baked Custard Recipes

CHERRY ALMOND CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar.
• Put the cherries in the prepared pie dish, spreading out evenly.
• Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners' sugar and scatter the blanched almonds, if desired, and serve.

CHERRY AND ALMOND CLAFOUTI ( BAKED CUSTARD )

Steps:

• Preheat oven to 180°C.
• Grease a 20cm round pie dish with butter or margarine.
• Spread the fruit in the dish.
• In a mixing bowl combine the almond meal and the sugar.
• Separately, whisk together the milk and the eggs.
• Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
• Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
• Dust with icing sugar (use pure icing sugar if following a gluten free diet).
• Serve with cream or ice-cream if desired.
• The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.

CHERRY-ALMOND CLAFOUTI

Steps:

• Preheat over to 375°F.
• Butter four 1-cup capacity ramekins, or custard cups.
• In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
• Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
• Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
• Let cool until warm (they will sink slightly).
• Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
• Serve warm.
• NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
• Serve by spooning clafouti into individual dessert dishes.

CHERRY AND ALMOND CLAFOUTIS

Steps:

• Preheat oven to 325°F. Generously butter six 1-cup custard cups. Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.
• Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes. Add butter to egg mixture and whisk to blend. Whisk in milk. Finely grind almonds, flour, and salt in processor. Stir nut mixture into custard. Pour custard over cherries, dividing equally.
• Bake clafoutis until set in center, about 35 minutes. Run knife around sides of clafoutis to loosen. Slide out onto plates. Serve clafoutis warm or at room temperature with ice cream.