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Name: Cherry Clafoutis
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Vanilla bean split in half; 1 tb Brandy; 1 c Sugar; 1 c Flour; Powdered sugar in a shaker; 4 Eggs; 1 1/2 c milk; 1 lb Pitted cherries

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INGREDIENTS

1 Vanilla bean ; split in half
1 tb Brandy
1 c Sugar
1 c Flour
Powdered sugar ; in a shaker
4 Eggs
1 1/2 c milk
1 lb Pitted cherries

INSTRUCTIONS

Preheat the oven to 350 degrees. Grease an oval ovenproof dish about 13 inches long. In a mixing bowl, whisk the eggs and 1/2 cup of the sugar. Scrape the vanilla bean and add the pulp to the egg mixture. Stir in the brandy and flour. Whisk in the milk to form a smooth batter. In a mixing bowl, toss the cherries with the remaining sugar. Place the cherries in the ovenproof dish. Pour the batter over the cherries and place in the oven. Bake for 40 to 45 minutes or until the cake is sponge like. Remove from the oven and cool for 5 minutes before serving. Serve the clafoutis warm. Garnish with powdered sugar. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A43 broadcast 04-16-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-24-1997 Recipe by: Emeril Lagasse

NOTES

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Cherry Clafoutis

1 Vanilla bean split in half
1 tb Brandy
1 c Sugar
1 c Flour
 Powdered sugar in a shaker
4 Eggs
1 1/2 c milk
1 lb Pitted cherries

Preheat the oven to 350 degrees. Grease an oval ovenproof dish about       13    inches long. In a mixing bowl, whisk the eggs and 1/2 cup  of the sugar. Scrape the vanilla bean and add the pulp to the egg  mixture. Stir in the brandy and flour. Whisk in the milk to form a  smooth batter. In a mixing bowl, toss the cherries with the remaining  sugar. Place the cherries in the ovenproof dish. Pour the batter over  the cherries and place in the oven. Bake for 40 to 45 minutes or  until the cake is sponge like. Remove from the oven and cool for 5  minutes before serving. Serve the clafoutis warm. Garnish with  powdered sugar. This recipe yields 6 to 8 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A43 broadcast 04-16-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-24-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (387g)
Recipe Makes: 6

Calories: 785
Calories from Fat: 155 (20%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 6.5g
	Polyunsanturated Fat 2.4g
Cholesterol 706.2mg		217 %
Sodium 240.3mg		8 %
Potassium 443mg		12 %
Total Carbohydrate 136g		40 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 133.8g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 785

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