Creamy Fruit Clafoutis: Difference between revisions
Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=15-18 min @ 325° |Source=Jan Quanbeck |Yield=2 6-oz or 4 3-oz servings |Rating={{unrated}} }} From the author: ''This is an easy custard to prepare and it makes a lovely dessert for a romantic evening for two. We've also been known to eat it for breakfast on a hot summer morning or whenever we're feeling the urge for something sweet but not heavy. The size of your ramekins determines the serving size here.'' === Ingredients..." |
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Latest revision as of 21:16, 23 July 2025
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 15-18 min @ 325° |
| Source | Jan Quanbeck |
| Yield / serves | 2 6-oz or 4 3-oz servings |
| Rating | (unrated) |
From the author: This is an easy custard to prepare and it makes a lovely dessert for a romantic evening for two. We've also been known to eat it for breakfast on a hot summer morning or whenever we're feeling the urge for something sweet but not heavy. The size of your ramekins determines the serving size here.
Ingredients
- 1 cup fresh cherries (pitted and halved), or strawberries (hulled and halved)
- 1 T butter, softened
- 1/3 c sugar, divided
- 1 large egg
- 2 T flour
- 3/4 c milk
Preparation
Preheat the oven to 400°. Butter two 6-ounce or four 3-ounce ramekins.
Sprinkle the fruit with 2 tablespoons of the sugar. Place the fruit at the bottom of the ramekins.
Combine the remaining sugar with the butter, egg, flour, and milk, beating by hand or with an electric mixer for 2 minutes, or until smooth. Pour the batter over the fruit.
Bake for 10 minutes. Reduce the heat to 325° and bake an additional 5-8 minutes, or until a knife inserted in the centers comes out clean. Larger ramekins may need a few extra minutes to set the centers.
