Till a few months back, I had no idea what 'Clafoutis' and 'Flaugnarde' meant, but thanks to all the blog hopping, I actually made these on Sunday !
I am still not sure I know how to pronounce these, though !!
Deeba, the baking diva, has some amazing creations on her blog...Her pictures are fantastic and I can spend hours drooling over all the exotic dishes she comes up with !
I've seen her use these pretty little ramekins and I recently picked up six of them, so had to try out something in them - thankfully, I didnt have to wait too long - with cherries in season and this really neat recipe on her blog, I knew exactly what I was going to make as a Father's day special !!
Deeba used plums in hers and I am sure the juice of that added a lot to the taste of the clafoutis, but after my overdose with plums last year, I decided to stay far away from them...
Filled three ramekins with the pitted cherries (learnt that here)that looked really nice and red and for the remaining three, I tried the flaugnarde. I learnt from Deeba's blog that flaugnarde was basically the same batter used with fruits other than cherries - this was a great idea - it meant I saved my time pitting the cherries and I could get 2 desserts with one meal !!
I used apples and raisins for the flaugnarde and actually liked it better than the clafoutis - I am guessing the cherries were not sweet enough or perhaps didnt seem to ooze out too much juice to make the clafoutis moist...Maybe, I will try with the plums someday...
For the original recipe, go straight here
To see my tweaked version, continue reading...
What you need -
25- 30 red cherries
3 eggs separated (this was another adventure !)
3/4 cup castor sugar
1/2 cup plain flour / maida
2-3 drops vanilla essence
3/4 cup fresh cream
What you do with it -
Preheat oven to 170C
Grease 6 small ramekins with oil / butter
Pit the cherries, and halve them
Arrange half the fruit at the bottom of the greased ramekins
For the flaugnarde, I chopped the apple and heated it in a pan with 2 tsp of brown sugar till the apple looked a little stewed. Arrange these in the ramekin. Drop in 5-6 raisins in each ramekin over the apples
To make the batter, whisk the egg yolks with half the sugar until thick and pale. With a rubber spatula, fold in the flour first, the vanilla essence and then the cream
Whisk the egg whites with the remaining sugar till they form firm peaks
Fold them into the batter gently
Pour the batter over the fruit to reach about 3/4 of the way up
Bake in the oven for 15-20 mins, take out and arrange 3 whole cherries on top and bake for a further 5-7 minutes
Serve warm with some cream or vanilla ice-cream