Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Plus |
| 1 tablespoon | Sugar |
| 2 tablespoons | All-purpose flour |
| 2 larges | Eggs |
| ⅔ cup | Milk |
| 1½ teaspoon | Vanilla |
| ½ teaspoon | Orange zest |
| ¼ teaspoon | Almond extract |
| ¼ teaspoon | Salt |
| 1 cup | Bing cherries; halved and pitted |
| ½ tablespoon | Unsalted butter; cut into bits |
| \N \N | Vanilla ice cream as an accompaniment if desired |
From: bgl@...
Date: Sat, 6 Jul 1996 02:47:15 -0400 (Baked Sweet Cherry Pudding)
Can be prepared in 45 minutes or less.
This recipe has been sent to you from the web site Epicurious. The URL of the site is
Preheat the oven to 400 deg. F. In a blender blend together ⅓ cup of the sugar, the flour, the eggs, the milk, the vanilla, the zest, the almond extract, and the salt until the custard is just smooth. Arrange the cherries in one layer in a buttered 3-cup gratin dish or flameproof shallow baking dish, pour the custard over them, and bake the clafouti in the middle of the oven for 20 to 25 minutes, or until the top is puffed and springy to the touch. Sprinkle the top with the remaining 1 tablespoon sugar, dot it with the butter, and broil the clafouti under a preheated broiler about 3 inches from the heat for 1 minute, or until it is browned.
Serve the clafouti with the ice cream. Serves 2.
Gourmet, May 1993
JEWISH-FOOD digest 234
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .