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| Fruit Clafoutis (sweetened fruit custard) presented by The Father Ryan House Bed & Breakfast Inn | Email this page to a Friend |
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Recipe from Chef Anita Velardi.
2 cups fresh or canned cherries, apricots or blueberries (*must be stemmed,
pitted or drained) Butter individual ramekins or ovenproof 8" dish with one Tbsp butter. Sprinkle fruit with 1/4 cup granulated sugar. (If using pre-sweetened canned fruit, use less sugar.) Place sweetened fruit in bottom of individual ramekins or ovenproof dish. Distribute evenly. Make a smooth batter of milk, eggs, 1 Tbsp butter (melted), remaining granulated sugar and flour. Add flour, 1 Tbsp at a time and incorporate before adding next Tbsp. Pour batter over fruit. Bake at 400 degrees for approximately 20 minutes, then reduce heat to 325 degrees for another 10 minutes. To test doneness, insert knife in custard - if it comes out clean - custard is ready. Serve sprinkled with powdered sugar.
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The Father Ryan House Bed & Breakfast Inn
Biloxi, Mississippi One of the oldest structures on the Gulf Coast and one time home of Father Abram Ryan, Poet Laureate of the Confederacy. |
 Click here for pictures and information about the inn. |
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