从后面抱着妈妈突然脸一红
Main 从后面抱着妈妈突然脸一红
- 1.5 cups Fresh sweet cherries (pitted, or use canned cherries, drained—about 1 can)
- 3
large eggs (room temperature) - 0.5 cups all-purpose flour
- 0.5 cups granulated sugar (plus 2 tablespoons for topping)
- 1 cup whole milk (or half and half)
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract Optional; can be omitted
- 0.25 teaspoons salt
- Powdered sugar (for dusting on top)
Method
Preparation
- Preheat your oven to 350 degrees F. Generously butter the bottom of a 9 or 10-inch baking dish or pie plate.
- Arrange the cherries evenly across the bottom of the dish.
- In a blender, combine the eggs, sugar (set aside 2 tablespoons), milk, flour, extracts, and salt. Blend until smooth.
- Pour the batter over the cherries and sprinkle the reserved 2 tablespoons of sugar on top.
Baking
- Bake for about 35-45 minutes, or until the custard is set.
- Allow to cool for at least 15 minutes before serving.
从后面抱着妈妈突然脸一红
Serving:
Notes
Clafoutis tastes great warm, at room temperature, or even cold. Store any leftovers in the fridge for up to 4 days. You can reheat individual slices in the microwave for a few seconds.
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