Monday, 6 June 2016

Clafoutis or Flaugnarde.

Clafoutis or Flaugnarde. 19th Century.The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries.

When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

A traditional Limousin clafoutis contains pits of the cherries.
The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor.


60g cup all-purpose flour
30g Sugar
3 large eggs
Vanilla pod (or extract)
3 tablespoons unsalted butter, melted
Finely grated zest of 1 lemon
4 fl oz milk
1 1/2 pints Black Cherries


Preheat the oven to 350°.
Butter a 9-inch gratin dish.
In a bowl, whisk the flour, sugar and a pinch of salt.
Whisk in the eggs, vanilla, butter and lemon zest until smooth.
Add the milk and whisk until light and very smooth,
Pour the batter into the gratin dish and top with the cherries.
Bake for about 30 minutes, until the clafoutis is set and golden.

Serve warm #Clafoutis #Recipe

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