CHERRY HEART CLAFOUTIS & PINK CREME ANGLAISE
4 large eggs
1/2 cup of milk
1/2 cup of sugar
1/2 teaspoon salt
1/2 cup of self rising flour
50 grams of melted butter
Optional: Add 1 teaspoon of vanilla bean extract (even better fresh vanilla bean pod seeds or essence if you don't have the latter two)
Whisk together the eggs, milk, sugar, salt quickly then sift in flour beating at same time to avoid lumps, then slowly add melted butter whisk together for approx a minute. This is your basic batter, pour into an oiled/buttered baking dish, decorate with fruit of choice. I made this two nights ago also with thick slices of apple all over the top and it was delicious also. Use pears, plums, peaches, nectarines (think ion any of your fruits your grandma stewed !
Bake in moderate oven approx 30-40 minutes (all ovens are different but mine takes about 35 mins for this quantity. For a larger serving of this recipe just double the ingredients .. 8 eggs and whole cups and teaspoons etc etc , easy also to remember by heart.
Serve simply with whipped vanilla cream, ice cream or custard. Or try making this below to go with ....
Pink Creme Anglaise
1/2 cup of cream
1 teaspoon of vanilla bean extract
1 tablespoon icing sugar
Valentines optional addition:
3-4 drips Red food colouring or 1 drip gel ( or to desired colour )
*See Reels on our Instagram for a short demo reel on making this easy dish.