Cherry and Almond Clafouti ( Baked Custard ) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A classic French custard/pudding dish with the addition of almond meal in place of regular flour. A gluten free clafouti. Alternate fruits can be used in place of the cherries such as lightly stewed or steamed rhubarb, apple, pear or peach. Ensure you use a gluten free icing sugar if a gluten free diet is being followed. Ingredients:
400 g tinned pitted whole cherries |
1/3 cup almond meal |
1/3 cup caster sugar (superfine sugar) |
3/4 cup milk or 3/4 cup soymilk |
2 eggs |
1 tablespoon icing sugar (confectioners sugar) |
Directions:
1. Preheat oven to 180°C.
2. Grease a 20cm round pie dish with butter or margarine.
3. Spread the fruit in the dish.
4. In a mixing bowl combine the almond meal and the sugar.
5. Separately, whisk together the milk and the eggs.
6. Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
7. Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
8. Dust with icing sugar (use pure icing sugar if following a gluten free diet).
9. Serve with cream or ice-cream if desired.
10. The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.
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