Ingredients
- 1/2 cup sugar
- 1 cup flour
- 1 1/3 cup half and half
- 4 cup egg
- 1 tablespoon vanilla extract
- 3 cup cherry
- 1 cup mint leaves
Preparation
Baking Directions:
1.Pre-heat the oven to 350 degrees.
2.Butter a 10-inch round baking dish, such as a pie dish or a fluted ceramic tart mold, and sprinkle the 1 tablespoon sugar over the bottom of the dish.
3.Stir together the flour and 1/2 cup sugar.
Whisk the half-and-half, eggs and vanilla together in a bowl, then whisk in the flour mixture to make a smooth batter.
4.Arrange the cherries in the bottom of the dish and slowly pour the batter on top to cover them evenly.
Bake for 30 minutes until the custard is puffy, golden brown, and seems set when the dish is tapped lightly.
Remove from the oven and set aside to cool for at least 1 hour.
The clafouti can be stored well wrapped at room temperature for up to 1 day.
5.When ready to serve, stack the mint leaves in piles of about 8 leaves each.
Using a very sharp chef's knife, thinly slice the leaves crosswise.
6.Cut the clafouti into 10 wedges and transfer to individual plates with a metal spatula.
Sprinkle with the strips of mint.
Serving Directions:
Clafouti is a cake and custard all in one.
It's easy to make and delicious both warm and at room temperature, making it perfect for a spring picnic.
We like to use a mix of cherries and types of mint, but this is also good with just one variety of each.
