August 19, 2008
Black Cherry Clafouti
I have never tasted clafouti, much less make it myself. But with all the photos I see, and all the great things people always say about clafouti, I figured it must be great stuff…so of course, I eventually gave it a try.
Now, as I said, I have never had clafouti, so I didn’t know what to expect, and I’m still not sure if the dessert sitting in my fridge is supposed to taste the way it tastes. It is unbelievably, intolerable eggy. It’s like eating an omelet with cherries stuck in it. Not good!
It looks really nice, but tastes so wrong. All you clafouti-eaters and bakers out there – is it supposed to be so eggy? I thought it was supposed to be similar to a pancake? Are there two types of clafouti recipes, the eggy one for those who like that kinda thing, and the pancake ones?
I include the recipe so that any people in the know can tell me if they use a drastically different one that yields a different clafouti. Or if eggy is your type of dessert, then this could be the recipe for you.
At any rate, any help/guidance someone can give me about clafouti and how this turned out so wrong (I think?), would be sooo appreciated!
Black Cherry Clafouti
The Cook’s Encyclopedia of Fruit
2 tbsp butter, for greasing
2 cups cherries, pitted
1/4 cup flour
1/2 cup icing sugar, plus extra for dusting
4 eggs, beaten
1 cup milk
2 tbsp Kirsch (I used dark rum)
1. Preheat the oven to 350 degrees F. Use the butter to thickly grease a 5 cup gratin dish (I used a 9″ glass pie plate).
2. Scatter the cherries over the base.
3. Sift the flour and icing sugar together into a large mixing bowl and gradually whisk in the eggs until the mixture is smooth. Whisk in the milk until blended, then stir in the Kirsch.
4. Pour the batter carefully over the cherries, then bake for 35 – 45 minutes or until just set and lightly golden.
5. Allow the pudding to cool for about 15 minutes. Dust liberally with icing sugar just before serving.
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food librarian said,
August 19, 2008 @ 12:55 PM
I could have written this post myself! I haven’t had a clafouti before but made two of them. I used Martha Stewart’s recipe and Julia Child’s or Ina Garten’s recipe…can’t remember (didn’t post either). Both turned out beautiful but, like you, too eggy for me. Everyone says “pancake like” and I’m only tasting egg. I love the pancake, but I don’t care for custard. So, I don’t know either. I put it on the back burner until I go to a restaurant and try one for real!
You know, research… I’m bookmarking your post in case someone writes to you with the secret to clafouti!
noble pig said,
August 19, 2008 @ 9:20 PM
Hmmm, I don’t remember mine being so eggy and wet looking. I know there are a lot of variations out there.
grace said,
August 20, 2008 @ 3:44 AM
i love black cherries, but not surrounded by eggs. plus, i’m really too lazy to pit them all.
i’ve never made or tasted clafouti, but i hope you find a winning recipe soon.
Deborah said,
August 20, 2008 @ 12:11 PM
I’ve never eaten or made one, so I can’t really help you out. I’ve always wanted to make one, though, but now I’m scared!
Marc said,
August 20, 2008 @ 4:03 PM
I’ve made them with apples, and they’re great. I use more flour, so it’s more like a pancake. Try using 4 eggs, a whole cup of flour, and anywhere from 1 cup to 1/12 cups of milk ( I use non-fat, and it works fine). You can add sugar, salt, vanilla… whatever you like.
I actually start cooking the fruit (apples, cherries, peaches, whatever) in a cast iron pan with butter and sugar. Be sure to get some butter on the sides of the pan so the thing won’t stick. When the fruit is tender and good, pour in the batter and put it in a 400 degree oven for about 20 minutes or so… you’ll know when it looks done.
It’ll puff up, and be golden brown and delicious… it’s amazing. Flip it over on a plate, sprinkle a little powdered sugar on it, and you’ll be a hero.
Kevin said,
August 20, 2008 @ 7:02 PM
Your Clafouti looks good! When I made my cherry clafouti recently I did not really notice an eggy flavour. But then again I really like tamagoyaki (Japanese sweet rolled omelets) so I would not have minded.