I was relieved to find this note early in the book. I had a recipe for Cherry Clafouti that called for creme fraiche, and I wasn't sure exactly what that was - I just knew it was bad. Turns out, it's REAL bad. You whisk one cup of heavy whipping cream with one cup sour cream and you are done. If you don't have room in your fridge for a while, that's fine too, because you can leave it out for a few hours, supposedly to make it more sourish. JC's book has a recipe for pear clafouti, but I'd rather make that one in season this fall.So I took on Martha' Stewart's challenge instead. Halving and pitting cherries takes a loooo
ong time. You need 12 ounces. I was happy we had a postal scale that we used to weigh pinewood derby cars with way back when - it weighs cherries pretty good too! Butter and sugar a flan pan. Spread the cherries evenly across the botton of the pan. I got greedy with the cherries and tried to add a few more than the recipe called for. Don't do this. It ruins the pretty floating to the top later. 12 ounces is just fine for a 9 inch pan. Mix eggs, flour, whole milk, creme fraiche, sugar and vanilla. Poor this through a sieve over the cherries to filter out any flour bits that didn't blend.
ong time. You need 12 ounces. I was happy we had a postal scale that we used to weigh pinewood derby cars with way back when - it weighs cherries pretty good too! Butter and sugar a flan pan. Spread the cherries evenly across the botton of the pan. I got greedy with the cherries and tried to add a few more than the recipe called for. Don't do this. It ruins the pretty floating to the top later. 12 ounces is just fine for a 9 inch pan. Mix eggs, flour, whole milk, creme fraiche, sugar and vanilla. Poor this through a sieve over the cherries to filter out any flour bits that didn't blend. Now this is the important part. Make sure you have pan that say - DOESN'T HAVE TWO PIECES THAT COME APART! - These are for crusts and heavy cakes. Not custard. Yeah well, thankfully I put my flan pan on a cookie sheet before doing the stupid thing of pouring my creamy concoction in the wrong type of pan and watching it seep right through onto the cookie sheet. My yelping was a quickly attended to
by Jeff, who, after reminding me how stupid that was, grabbed the foil and began the rescue. He lifted and I wiped, and he layed out the foil to cover the bottom of the pan on a new cookie sheet. We didn't loose any more custard and after 30 minutes , were enjoying warm clafouti dusted with powdered sugar. It's good thing I had the aluminum foil melt down the day before, or I would have been screwed BIG time. Isn't it it beautiful? (except that one part at the top where I tried to squeeze in extra cherries:))
by Jeff, who, after reminding me how stupid that was, grabbed the foil and began the rescue. He lifted and I wiped, and he layed out the foil to cover the bottom of the pan on a new cookie sheet. We didn't loose any more custard and after 30 minutes , were enjoying warm clafouti dusted with powdered sugar. It's good thing I had the aluminum foil melt down the day before, or I would have been screwed BIG time. Isn't it it beautiful? (except that one part at the top where I tried to squeeze in extra cherries:))
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