Recipe - Clafouti (Cherry Flan)

1 One fourth cup Milk
1/3 cup Granulated Sugar
3 Eggs
1 tablespoon Vanilla Extract
1/8 teaspoon Salt
2/3 cup Sifted Flour
3 cup Black Cherries*; pitted
1/3 cup Granulated Sugar
Powdered Sugar For Garnish

*Use fresh black, sweet cherries in season. Otherwise, use drained, canned,
pitted bing cherries.

Place milk, sugar, eggs, vanilla, salt, and flour in blender. Cover and
blend at top speed for 1 minute. Butter a 2quart fireproof baking dish, 1
One half inches deep. Pour a One fourth inch layer of batter in the baking dish. Set
over moderate heat for a minute or two until a film of batter has set in
the bottom of the dish. Remove from heat. Spread the cherries over the
batter and sprinkle on the sugar. Pour on the rest of the batter and smooth
the surface with the back of a spoon. Place in middle position of preheated
350° oven and bake for about 55 minutes or 1 hour. The Clafouti is done
when it has puffed and browned and a needle or knife plunged into its
center comes out clean. Sprinkle top with powdered sugar just before
bringing it to the table.

Serves: 6 to 8

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

NOTES : The Clafouti need not be served hot, but should still be warm. It
will sink down slightly as it cools.
Recipe by: Mrs. Thomas P. O'Brrien

Posted to MCRecipe Digest by "Bill Spalding" billspa@icanect.net on May
10, 1998