French Cherry Clafouti Pudding French Cherry Custard Bake Recipes

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FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE



French Cherry Clafouti Pudding - French Cherry Custard Bake image

A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.

Provided by French Tart

Categories     Dessert

Time 25m

Yield 1 Clafoutis, 4 serving(s)

Number Of Ingredients 13

24 -36 drained cherries, in juice or
kirsch
8 ounces fresh cherries, wiped
3 ounces caster sugar
3 tablespoons creme fraiche
2 ounces unsalted butter, melted
1/4 pint milk
2 medium eggs, beaten
3 ounces self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
extra unsalted butter, for greasing
icing sugar, to dust

Steps:

  • Preheat the oven to 200°C/400°F.
  • Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
  • In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
  • Pour the clafoutis batter into the greased tin or tian.
  • Scatter the cherries into the top of the clafoutis batter.
  • Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
  • Serve warm with creme fraiche or cream.

Nutrition Facts : Calories 413.4, Fat 19.4, SaturatedFat 11.3, Cholesterol 143.2, Sodium 367.1, Carbohydrate 54.8, Fiber 2.6, Sugar 34.1, Protein 7.3

CHERRY CLAFOUTI (FRENCH CHERRY CUSTARD CAKE)



Cherry Clafouti (French Cherry Custard Cake) image

This "custard cake" is simply an oven baked "pancake" so it is also wonderful for breakfast as well as dessert! This "cake can also be made with blueberries, raspberries, peaches or apricots.. so don't be afraid to experiment with your favourite summer fruit. I would also sprinkle "Juicy" fruit with a couple of tablespoons of plain flour to absorb the juice. This dessert may also be made with harder fruit, such as apples, though I saute apple slices in a bit of butter first. This may be served hot, or cold, but is traditionally served lukewarm. Upon seeing the review below, I realized the short coming of this recipe (the original never stated a pan size when I received it) That being the case, I must state that the recipe is for 6 servings only, and the cook must be careful of not using too large a pan or the results will be quite different than intended.

Provided by Lezlie

Categories     Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups cherries, pitted
4 eggs
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla (or kirsch)
1 1/2 cups milk
icing sugar

Steps:

  • Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
  • Process until smooth.
  • Pour batter over top of cherries.
  • Bake in a 350F oven for about 90 minutes.
  • Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
  • Let cake cool in pan until lukewarm.
  • Sprinkle with icing sugar and serve.
  • Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.

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