[donotprint]Spring time is here and we are already three quarter into the year. Spring time only means one thing for me – lots of baking. To be honest, I’ve been procrastinating during winter and haven’t really done much baking than I should. But I can’t wait to get back straight into it, I have promised myself to make more Malaysian cuisines as I haven’t touch any of the cookbooks I brought back from Malaysia! So watch out for lots of nyonya delicacies in this space! But first, let’s bake something!
When I was flipping through the “Nobody does it better…” cookbook (still one of my favourites) by Trish Deseine, the recipe that really caught my eye is the extraordinary looking dessert called Clafoutis. Clafoutis is baked custard using a light crepe batter with fruit, usually cherries, half submerged in the custard that makes them looks like little alien eggs about to hatch. (I can think of more grosser examples, but I won’t go there.)
I’ve made two version of the Clafoutis, one with Morello cherries from a jar, and another with fresh cherries. There is no one better than the other because I like them both as they have their own likable characteristics. With Morello cherries which has more water content, the custard is wetter and softer from all the juice inside cherries, the sourness from the cherries also works well to serve with a scoop of vanilla ice cream.
As for fresh cherries, the custard is firm and light, and the flavour is usually lot subtle compares to Morellos. But if you are using fresh cherries, then I best suggest you to take the stones out, or if you are as lazy as I am by leaving the stones in, make sure you don’t bite too hard or else expecting a hefty dental bill.
This is a very simple recipe to whip up in no time and it sure looks good to impress the house guests for your next dinner party. You can either serve chilled or hot, best to bake it in advance and when ready to serve, just pop it back in the oven for few minutes to reheat then a sprinkle of icing sugar on top.
In the mean time, A Cupcake Or Two tweeted to me that A Table For Two is mentioned in the latest issue of Masterchef Magazine. I had no idea so it was a lovely surprise on a Saturday morning. Thanks to Gosstronomy for the little plug in the magazine. Not sure about me become the next big star, but me in Masterchef 3? We shall see eh? [/donotprint]
[print_link] Clafouti Aux Cerises (Baked Cherry Custard) - serve 8 Ingredients 20g butter 5 eggs 150g sugar, plus extra for sprinkling 15g (1 sachet) vanilla sugar, or a few drops of vanilla essence 80g plain flour 500ml full cream milk 1kg cherries Method 1. Preheat the oven to 190C/375F 2. Grease a medium-sized ovenproof gratin dish with butter evenly. 3. Beat the eggs with sugar and vanilla sugar. Add the flour and then the milk and vanilla essence if using, mixing well to avoid lumps. 4. Put the cherries in the dish and pour the batter over them. Bake the clafoutis for around 45 minutes until golden. Remove from the oven and leave to cool before sprinkling it with sugar and serve.
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