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                                                                  This cherry clafouti recipe, also know as clafouti aux cerises, is the most well-known version of the traditional puffed French custard cake. In France, it is customary to serve clafouti with cherry pits intact. For ease at the table, and to ensure dental safety, make sure to pit the cherries or forewarn your guests of the tradition.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 2/3 cup all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 cup dark cherries
                                                                  • Yes No 1 tbsp powdered sugar
                                                                  • Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
                                                                  • In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla and almond extracts, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
                                                                  • Transfer the dish to a heatproof surface and arrange the cherries over the hot batter. Pour the remaining batter over the cherries and bake for 35-40 minutes, until a knife inserted in the center comes out clean.
                                                                  • Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.
                                                                  • This cherry clafouti recipe makes 8 servings.
                                                                  Cuisine:YesNofrench
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    serve

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