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Almost Classic Cherry Clafouti: Difference between revisions
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Almost Classic Cherry Clafouti (view source)
Revision as of 12:45, 20 February 2024
, 20 February 2024→Ingredients
(Created page with "==Introduction== This custardlike dessert comes from the Limousin region of France. Classically made with unstoned black cherries, on the theory that the cherry pits add flav...") |
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==Ingredients== | ==Ingredients== | ||
Butter for greasing the pan | * Butter for greasing the pan | ||
1 lb. sweet cherries, pitted or not (frozen cherries, thawed and patted dry, or canned cherries, drained and dried, can be used) | * 1 lb. sweet cherries, pitted or not (frozen cherries, thawed and patted dry, or canned cherries, drained and dried, can be used) | ||
4 large eggs | * 4 large eggs | ||
* 3/4 cup sugar | |||
1 cup whole milk | * 1 cup whole milk | ||
1 Tbsp. Cognac or rum (untraditional, but good with the custard; see Note) | * 1 Tbsp. Cognac or rum (untraditional, but good with the custard; see Note) | ||
2 tsp. vanilla extract | * 2 tsp. vanilla extract | ||
* 3/4 cup unbleached all-purpose flour | |||
Pinch of salt | * Pinch of salt | ||
Powdered sugar, for dusting (optional) | * Powdered sugar, for dusting (optional) | ||
==Method== | ==Method== | ||