Comments on: cherry clafoutis

By: Cheryl

Cheryl — Fri, 14 Aug 2009 17:00:32 +0000

Delicious, Deb! I’ve never heard of Clafoutis before, so am really grateful you shared. Had a handful of cherries in the fridge, as luck would have it, & made a 1/2 batch immediately, following the recipe given by the reader on the Ceres & Bacchus site (no problem noticed with the 1 cup proportion of flour). Followed the recipe almost exactly. Only changes: no almond extract, so tossed in some chopped raw almonds; and don’t like powdered sugar toppings so tried sprinking granulated sugar on top, after inverting onto an ovenproof plate, and caramalizing briefly underthe broiler. YUM! Wonderful result and my 3-yr-old granddaughter got a kick out of the pits in her piece. :-) Thanks again!

By: Catherine

Catherine — Wed, 22 Jul 2009 00:56:05 +0000

huh, actually, I thought the 1 cup of flour was fine. Personally, the next time I make this I’m going to cut down the butter slightly, because it was a little over-the-top rich. But basically a fabulous clafoutis.

The Ceres & Bacchus recipe now shows ? marks, as noted above, because of a formatting problem, but (according to the comments on the original post, and I tried it out so I can confirm that they work) the quantities in question should all be 1/2. So the ingredients are:

3 eggs
1/2 c sugar
1/2 c butter, melted
1 c flour
1 c milk
1/2 tsp vanilla (or almond) extract
(optional) 2 tbsp rum
some sufficient amount of fruit, like 2 c cherries.

I’m about to try it again, with 6 tbsp of butter and whole milk. Last time I used 2%, but I think any kind of milk, even skim, would be fine, with all that butter. Most clafoutis recipes don’t have fat in them and I’ve found them quite thin and a little uninspiring, so I was super happy to find this and I look forward to lots of experimenting–even at baseline it’s the best I’ve ever had.

Another note: it’s easier to get the flour to incorporate fully and with no lumps when you whisk it in before adding the milk, as the Ceres & Bacchus recipe calls for. Many clafoutis recipes want you to add it at the end, and I’ve never had very good luck with that.

By: Gabriela

Gabriela — Tue, 21 Jul 2009 18:00:26 +0000

I made this today, and enjoyed it thoroughly! The texture was so interesting and different from what I had expected. I added a bit of almond extract, which gave a wonderful flavor to compliment the sweetness of the rest of the ingredients.

By: Susan

Susan — Thu, 02 Jul 2009 19:52:34 +0000

I’ve read the raves of Clafoutis all over the blog world, so I decided to make this and see for myself. So.. I followed the link for this recipe and some of the ingredient amounts were distorted. So, I followed a link from the comment section provided by a person who blogged of making it and provided the recipe on her site. I figured she must have gotten it before the quantity distortion on the orig blogsite of Ceres and Bacchu’s. Bad idea, but my own fault. I should have looked at other recipes, just to insure the quantites were reasonably in line, and I didn’t do that. The flour amount was interpreted incorrectly. I made this using the 1 cup flour called for from the commenters site. Wrong! It should be 1/2 cup, at the very most. Mine turned out so thick, it was almost gummy. I do have to say in defense of the recipe, the flavor of this custard was fantastic, and I will definately be making this dish again, with the lesser amount of flour. I also added just a little almond extract to the vanilla, because I pitted the cherries and I love the complimentary flavor.

FYI..did you know that this custard is the base for all those (Word that ryhmes with Schmisquick) Impossible pies? It is! I thought the recipe looked familiar, but it’s been awhile since I used that product. Now that I know that, though, I have a whole lot of things I can do with this base custard recipe, with and without the sugar!

By: brendalynn

brendalynn — Sat, 27 Jun 2009 01:29:53 +0000

Must be cherry season, eh? I've been playing the runaround trying to nail down that recipe, just like Jess! Noticed one of the commenters on the Ceres & Bacchus blog said she used the recipe. She included it in her post, though it says "adapted from." Is it probably the same? I'll probably try Vanilla Garlic's or someone else's (I have gobs of cherries to use up), but just thought I'd check...

By: deb

deb — Thu, 25 Jun 2009 14:47:55 +0000

D'oh -- sorry I missed that comment. I will update the recipe with a few suggestions. Lots of excellent cherry clafoutis out there from other food bloggers, and I'm sure not a bad one among them.

By: Jess

Jess — Thu, 25 Jun 2009 03:50:18 +0000

Hi, again. I ended up using this recipe that Garrett McCord posted over at Simply Recipes. I'd recommend it. There was much bowl-scraping here tonight. So thank you, Deb, but nevermind about that request.

By: Jess

Jess — Tue, 23 Jun 2009 05:45:40 +0000

Hi, Deb. There seems to be some kind of an error on the Ceres & Bacchus page. The recipe now has question marks instead of values for some of the ingredients. I left a comment on the site, but it seems its creator has abandoned ship. Do you, by any chance, still have the recipe written down from a couple of years back? (And yes, I do realize that I am asking this question of a pregnant woman, one who just moved and has more than enough on her plate with her own blog, let alone filling in the gaps of someone else’s — forgive me!)

By: Deidre

Deidre — Mon, 30 Jul 2007 05:14:34 +0000

I just made this for a house party yesterday and it was a huge hit, thanks for sharing, Deb!

A friend of mine is throwing a potluck party next weekend, the theme of which is Muffin Tin Only! Anything you bring should be served (if not prepared) in a muffin tin. I think it’s great!

I’m wondering if anyone has any suggestions as to how this recipe can be adapted for small, cupcake-sized servings. I’m also wondering if it would be prudent to use cupcake liners at all, whether paper or foil.

Any ideas?

By: Kristen

Kristen — Fri, 27 Jul 2007 02:19:42 +0000

I can totally relate to things going so well that you are nervous to talk about them. I am experiencing just that right now and think that if I talk about it too much, I’ll jinx all the good.
Enjoy your cherries and enjoy your “peak”, as I call it! I hope your ride is long.