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Individual Cherry Clafoutis - 10/4/08

 

Clafoutis is a custard studded with whole cherries.  It is traditionally prepared in a large baking dish but here I used muffin mold to create individual dessert that taste as delicious as the classic version.  I think the individual portion make an impressive presentation for a dinner party.  I made this dessert numerous time but each time I try to put a twist on it so it seems like this is the first time I served it.

I actually got the idea of making individual size cherry Clafoutis while looking at my recipe books and saw an appealing recipe from Hubert Keller, chef owner at Fleur de Lys in San Francisco so I decided to give it a try.

The Clafoutis turned out to very good.  I actually put more cherries in the Clafoutis than the recipe called for.

 

The Clafoutis is also delicious topped with a spoon of raspberry sauce.

 

Preparation work..

Ingredients: finely ground almond, cream, milk, eggs, flour, and sugar.  All the ingredients are mixed together until well blended.

 The batter is then rest for at least 10 minutes before it is poured into the molds.
 

Cherris are added into the batter.

 It is now ready to go into the over for about 20 minutes or so.

Freshly out of the oven..

Resting on a rack to cool before it is ready to be served.

 

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