Chery in Paris Clafoutis
Classic cherry clafoutis, made with extra taste French with April in Paris tea. Serve warm. Also add whipped cream on top if you like it.
55 m 6Ingredients
- 1 cup heavy whipping cream
- 3 Eggs
- ½ cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1/3 cup April Paris boiled tea
- 2 tablespoons Butter (melted)1 teaspoon for the pan
- ½ cup All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups halved and pitted cherries
- 3 teaspoons confectioner sugar
Directions
1. Preheat the oven to 325°F.
2. In a large bowl, whisk together the cream, eggs, sugar, vanilla, tea, and butter until the sugar is dissolved. Add the flour, salt and baking powder whisk until smooth.
3. Butter a 9-inch baking dish, 1 1/4 inches deep.
4.Arrange cherries in bottom of the prepared dish. Strain batter over cherries.
5.Bake for about 35-40 minutes or until the custard is set around the edges and center. Dust with confectioners' sugar. Serve warm .
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