| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cklive08 |
4 |
servings |
INGREDIENTS
| 2/3 |
c |
Sugar; plus |
| 2 |
tb |
Sugar |
| 1/4 |
c |
All-purpose flour |
| 4 |
lg |
Eggs |
| 1 1/3 |
c |
Milk |
| 3 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Raspberries |
| 1 1/2 |
c |
Blackberries |
| 1 |
tb |
Unsalted butter; cut into bits |
|
|
=== ACCOMPANIMENT === |
|
|
Vanilla ice cream |
INSTRUCTIONS
Preheat oven to 400 degrees. In a bowl, combine 2/3 cup of sugar,
flour, eggs, milk, vanilla, almond extract, and salt until the
custard is just smooth. Arrange the raspberries and blackberries in
one layer in a buttered 6-cup gratin dish or flameproof shallow
baking dish, pour the custard over them, and bake the clafouti in the
middle of the oven for 20 to 25 minutes, or until the top is puffed
and springy to the touch. Sprinkle the top with the remaining 2
tablespoons of sugar, dot it with the butter, and broil the clafouti
under a preheated broiler about 3-inches from the heat for 1 minute,
or until it is browned. Serve the clafouti with ice cream. This
recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9137 broadcast
05-27-1998) 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
11-23-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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