Clafouti – [kla-foo-TEE] This country-French dessert of fresh cherries and a baked custard is like nothing you have ever tasted. Some are cake-like while others are more like a pudding.
- | Easy
- | 60 mins
- | 6 servings
- Preheat oven to 375 degrees Fahrenheit.
- Butter a 10 inch deep-dish pie pan, or 6 custard cups
- Beat the eggs and sugar until frothy, about 2 minutes.
- Add the milk, Cognac or rum and Rodelle Vanilla Extract and the Rodelle Vanilla Bean seeds and beat until smooth.
- Stir in the flour and salt.
- Distribute the cherries evenly over the bottom of the custard cups or the pie pan.
- Pour the batter over the cherries and place the cups or pie pan on a baking sheet.
- Bake the clafouti for 10 minutes: reduce the oven temperature to 350 degrees Fahrenheit and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes.
- Transfer to a rack and cool for about 20 minutes
- Dust with confectioners’ sugar. Serve in wedges.
- 4 large eggs
- ¾ cup sugar
- 1 cup milk
- 1 tbsp Cognac or rum
- 1 tsp Rodelle Vanilla Extract
- 1 Rodelle Vanilla Bean, split and scraped
- ¾ cup all-purpose flour
- Pinch of salt
- 1 pound sweet cherries, pitted (frozen cherries, thawed and patted
dry, or canned cherries, drained and dried can be used)