Clafouti is a French dessert that looks beautiful and is simple to make. It might be just the thing to make in early June, when cherries are ripe and we think back to D-Day and the sacrifices our Allied troops made when they stormed the beaches of Normandy to wrest control from German troops.
Clafouti
1 1/2 sweet cherries, pitted
1 cup milk
1/2 cup whipping cream
1/2 cup flour
4 eggs
1/2 cup sugar
1/8 tsp salt
1 tsp almond extract or kirsch
confectioner's sugar for dusting
1 1/2 sweet cherries, pitted
1 cup milk
1/2 cup whipping cream
1/2 cup flour
4 eggs
1/2 cup sugar
1/8 tsp salt
1 tsp almond extract or kirsch
confectioner's sugar for dusting
Preheat oven to 350°
Butter a 1 ½ quart baking dish with low sides.
Arrange the cherries in a single layer in the dish.
Combine the milk and cream in a saucepan and heat but do not boil. Remove from heat and use a whisk to add the flour a little at a time until well blended.
Wisk together the eggs, sugar and salt in a small bowl. Add the kirsch or almond extract and the heated milk mixture and pour over the cherries.
Bake 45-55 minutes, until browned and puffed, yet still soft I the center. A knife stuck into the center should come out clean.
Transfer to a rack and cool slightly before dusting with confectioner’s sugar. Serve warm. 4 servings.
Butter a 1 ½ quart baking dish with low sides.
Arrange the cherries in a single layer in the dish.
Combine the milk and cream in a saucepan and heat but do not boil. Remove from heat and use a whisk to add the flour a little at a time until well blended.
Wisk together the eggs, sugar and salt in a small bowl. Add the kirsch or almond extract and the heated milk mixture and pour over the cherries.
Bake 45-55 minutes, until browned and puffed, yet still soft I the center. A knife stuck into the center should come out clean.
Transfer to a rack and cool slightly before dusting with confectioner’s sugar. Serve warm. 4 servings.
Jennifer Bohnhoff is an author who writes historical fiction for middle grade through adult readers. Elephants on the Moon is her story about a French girl who joins the Resistance fighters in preparing for the D-Day invasions, and is available in paperback and ebook.
Both the image and the recipe featured here are adapted from Chuck Williams: Simple French Cooking, (San Francisco, Weldon Owens, Inc., 1996)
Both the image and the recipe featured here are adapted from Chuck Williams: Simple French Cooking, (San Francisco, Weldon Owens, Inc., 1996)
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