This recipe is so easy and so delicious that it’s one of my all-time favorite desserts. Instead of the labor-intensive fresh cherries that are traditional in French clafouti, I’ve streamlined the recipe by using fruit preserves. The end result will not disappoint. Be sure to use top-quality jam that is full of flavor.
Clafouti is best served warm, so put it in the oven about an hour before you plan to have dessert. Baking time is 45 minutes; cooling time 15 minutes. This is a soufflé of sorts, so be sure to show it off when it’s right out of the oven!
See in-progress photos below the recipe.
Berry Cherry Clafouti (French Country Pudding Cake)
|Six||8-ounce custard cups or ramekins|
|1||cup whole milk|
|2/3||cup all-purpose flour|
|1/4||teaspoon vanilla extract|
|6||tablespoons TSG Acai Berry Cherry Preserves|
Preheat oven to 350ºF.
In microwave, melt butter in one ramekin. Divide butter among the six ramekins. There should be just 1 to 2 teaspoons in each. Rotate ramekins so butter coats the bottom and sides. Place on a sheet tray or in a 9 x 13” pan.
Combine remaining ingredients, except the preserves, in a blender. Blend on low speed until smooth. Pour into ramekins, evenly dividing the batter among them. Do not fill more than halfway. Add 1 tablespoon preserves to the center of each.
Bake 45 minutes or until puffy and tops are lightly browned. Cool 15 minutes before serving. Serve warm.
Makes 6 servings An original recipe by Rita Held