Cherry Clafoutis
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 teaspoon vanilla extract
- pinch of salt
- 1 teaspoon cornstarch
- 1/2 teaspoon almond extract
- 1 cup whole milk
- 4 large eggs
- 1/3 cup all purpose flour
- powdered sugar
- 1 teaspoon grated lemon peel
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup almonds, toasted
- Carbohydrate 45 g(15%)
- Cholesterol 148 mg(49%)
- Fat 15 g(24%)
- Fiber 2 g(9%)
- Protein 8 g(16%)
- Saturated Fat 7 g(35%)
- Sodium 117 mg(5%)
- Calories 344
Preparation Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries. Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.
Preparation Preheat oven to 325°F. Generously butter shallow 1 1/2-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining 1/2 cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries. Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm.
