Comments on: Cherry Clafouti, a Delicious Custard Cake

By: Tenina

Tenina — Fri, 08 Aug 2008 00:49:00 +0000

Mmmmnnn, delicious, easy and leftovers? How perfect! I am going to try a rhubarb clafouti today after reading your post!

By: Astra Libris

Astra Libris — Mon, 11 Feb 2008 21:34:00 +0000

MMmm, clafouti… I adore clafouti, and yours looks exceptionally beautiful…

By: Allen of EOL

Allen of EOL — Mon, 11 Feb 2008 16:56:00 +0000

peter: i love an easy to make dessert! This one is good with amaretto in place of the brandy to give more of an almond taste.

manggy: thanks so much for thinking my pic was worth submitting to tastespotting! I don’t mind at all :-)

By: Manggy

Manggy — Mon, 11 Feb 2008 06:19:00 +0000

I like the photo so much that I submitted it to the tastespotting index– I hope you don’t mind :)
I made a cherry clafouti last year with no flour (just eggs and creme fraiche)– MAN, was it eggy. I also made the mistake of taking out the cherry pits. Cherry juice everywhere. After that, I think frozen is not a bad way to go.

By: Peter M

Peter M — Sun, 10 Feb 2008 19:41:00 +0000

Hi Allen...I made it over here!

I made a clafouti last year and I was amazed at how easy yet tasty of a dessert it was.

Yours is no exception.