Cookstr.com

Cherry Flan

Updated February 23, 2016
This image courtesy of Joseph DeLeo

The clafouti (also spelled with a final “s” in both singular and plural), which is traditional in the Limousin during the cherry season, is peasant cooking for family meals, and about as simple a dessert to make as you can imagine: a pancake batter poured over fruit in a fireproof dish, then baked in the oven. It looks like a tart, and is usually eaten warm.

Use fresh, black, sweet cherries in season. Otherwise use drained, canned, pitted Bing cherries, or frozen sweet cherries, thawed and drained.

Scoop the dry-measure cup directly into your flour container and fill the cup to overflowing; do not shake the cup or pack down the flour. Sweep off excess so that flour is even with the lip of the cup, using a straight edge of some sort. Sift only after measuring.

For6 to 8 people

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbrunch, dinner

Taste and Texturefruity, light, sweet

Type of Dishcake, dessert

Ingredients

  • 3 cups pitted black cherries (see Notes)
  • 1¼ cups milk
  • 3 eggs
  • 1 Tb vanilla extract
  • 1/8 tsp salt
  • ½ cup flour (scooped and leveled; see Notes)
  • 1/3 cup granulated sugar
  • Powdered sugar in a shaker
  • An electric blender (if you have no electric blender, work the eggs into the flour with a wooden spoon, gradually beat in the liquids, then strain the batter through a fine sieve)
  • 7- to 8 cup lightly buttered, fireproof baking dish or pyrex pie plate about 1½ inches deep

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A very simple, delicious recipe. I added a bit of almond extract as well as vanilla, and it came out great. Not overly sweet-I could see serving this as part of brunch just as easily as for dessert.

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