Brandied Cherry Clafouti
A velvety French custard paired with brandied cherries, offering a delightful warmth. This versatile recipe can accommodate nearly any type of fruit.
Ingredients
- 2 cups canned tart cherries, drained
- ¼ cup brandy
- ⅔ cup white sugar, divided
- cooking spray (such as Pam®)
- 1 cup milk
- ⅔ cup sifted all-purpose flour
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- ⅛ teaspoon allspice
- 1 teaspoon confectioners' sugar, or as needed
Instructions
- Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
- Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
- Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.
Nutrition
Calories: 195kcalCarbohydrates: 32gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 72mgSodium: 116mgPotassium: 147mgFiber: 1gSugar: 23gVitamin C: 2mgCalcium: 56mgIron: 2mg
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