- Total Time
This casual fruit-and-custard dessert from the Limousin region of France is the perfect showcase for ripe, sweet cherries which is traditionally used in clafoutis.
low-fat milk1 cup(s)
regular liquid egg substitute1 cup(s)
all-purpose flour⅔ cup(s)
vanilla extract1 tsp
table salt⅛ tsp, or to taste
fat-free half-and-half1 cup(s)
cherries1 pound(s), sweet variety
powdered sugar1 Tbsp
- Preheat the oven to 375°F. Spray a 10-inch pie plate or 2-quart shallow baking dish with nonstick spray.
- Pour the milk into a medium microwavable bowl. Microwave on High until hot, about 90 seconds.
- Pour the egg substitute into a medium bowl. Gradually whisk in the flour until smooth. Whisk in the sugar, vanilla, and salt, then whisk in the half-and-half and hot milk. Spread the cherries evenly in the prepared dish; pour the batter over. Bake until a knife inserted into the center comes out clean, about 35 minutes. Dust the clafouti with the confectioners’ sugar. Cut into 8 wedges and serve warm. Yields 1 wedge per serving.