I hope everyone had a great week! I’m lying about the house in a food coma from the long weekend. The best and worst thing about having family come to visit is all the food that you eat. We went for coffee with a side of cronut, the degustation at Ottoman Cuisine (a must if you’re in Canberra) and then my mum made a biryani! So when it came to my turn to contribute I went simple and light for afternoon tea.
A week or so ago Mum came home from a French cooking class with some leftover plum clafoutis (which is a French baked custard dessert). I had absolutely no clue what this thing was but it was fantastic! So I figured I should give it a go. I switched the plums to cherries because I found the plums to be quite tart and I prefer the sweetness from the cherries.
The recipe makes enough mixture to fill two quiche dishes or one quiche dish and a mini cupcake tray.
- Quiche Dish or any preferred baking dish/tray
- Large Bowl
- Measuring cups and spoons
- Small jug
- 1 Can of Pitted Cherries (strained)
- 3 Eggs
- ¾ Cup Milk
- ½ Cup Plain Flour
- ½ Cup Caster Sugar, and extra for dusting the dish
- Butter (for greasing the tray/dish)
- ½ Teaspoon of Vanilla Paste
- Brandy or Amaretto, to taste (We had run out of both so I used a splash of Frangelico)
1. Preheat the oven to 180 C, fan forced.
2. Grease your dish generously with butter and sprinkle evenly with sugar.
3. In the bowl, add the flour, eggs, sugar, milk and cream until smooth. Add the vanilla and alcohol)
4. Place the cherries in the dish and using the jug pour the mixture into the dish. Pour the mixture around the cherries and stop just before the cherries are covered.
5. Bake for 20-25 minutes or until the mixture (custard) is set, if you make mini clafoutis they will need 10-15 minutes in the oven.
6. Allow to cool slightly and serve with a dusting of icing sugar.