1 cooking spray, vegetable oil
1 cup cherries, bing
4 tsp brandy, cherry
2 tbsp flour, whole-wheat
1 1/2 tbsp fructose
1/2 cup milk, evaporated, skim
2 tbsp milk, evaporated, skim
1 large egg, beaten
1 tsp vanilla
1 sugar, powdered, (optional)
Directions
Preheat oven to 325F. Spray four 4 oz. ramekins or custard cups with
vegetable cooking spray. Divide cherries among prepared ramekins;
sprinkle 1 teaspoon kirsch over each.
In medium-sized bowl, combine flour and fructose. Stir in
evaporated skim milk, egg and vanilla; whisk until well blended.
Divide the mixture evenly on top of cherries in ramekins.
Place ramekins in baking dish; add enough hot tap water to reach
halfway up sides. Bake 30 minutes or until edges are set but centers
are still soft. Serve warm, lightly dusted with confectioner's sugar.
Servings: 4 servings
Cherry Clafouti Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Historians have proved the existence of recipes way back into the distant past, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that is, these, ancient recipes were just primitive pictorial instructions for meal preparation.
Moving our culinary historical trip onwards, we have two recipe books which appeared in the 14th Century ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is popular today, but instead accounts of the types of food prepared by the chefs of the rich people of that period. When we get to the 1900s, cooking publications are highly popular mostly as a result of more people being able to read, people having more free time and having more money. |
We hope you enjoy this Cherry Clafouti recipe.
