Baked cherry custard (sformato di ciligie)

Yield: 6 servings

Measure Ingredient
\N \N ISBN 0-02-009078-1; 1994

A version of the French clafoutis, this rich-tasting dish is easy to prepare. A cherry-pitting tool makes it that much easier.

1 pound bing (dark red) cherries, stems removed and pitted 5 tablespoons granulated sugar 1 teaspoon ground cinnamon ¼ cup all-purpose four Pinch of salt 2 cups whole milk, light cream, or half-and-half 3 large eggs, lightly beaten Confectioners' sugar for garnish

1. Preheat the oven to 375-F. Generously butter a shallow 10-inch glass or ceramic baking dish (such as a pie plate or tart pan).

2. Arrange the cherries in a single layer in the bottom of the baking dish. Sprinkle 2 tablespoons of the sugar and the cinnamon over the cherries.

3. Put the flour and salt into a large mixing bowl. Using a wire whisk or hand mixer, slowly add the milk and beat to combine with the flour. Add the eggs and beat vigorously for 2 to 3 minutes, until the mixture is light and foamy. Beat in the remaining sugar. Pour the egg-and-milk mixture over the cherries. Place on the middle shelf in the oven and bake 35 to 45 minutes, or until lightly brown and puffy.

Allow to cool slightly. Sprinkle heavily with confectioners' sugar and serve warm.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:06) (159) Fido: Cooking

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