Subject: French Raspberry and Custard Pie (Clafoutis aux Framboises)
From: Unicorn (unicorn@indenial.com)
Date: Fri Oct 11 2002 - 10:18:37 EDT
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FOOD FUNNY
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Frequent contributor Harriet St. Amant writes, "Readers of a New York
Magazine were asked to take a well known expression in a foreign
language, change a single letter and provide a translation or
definition for the new expression. Here are some food related
winners."
COGITO EGGO SUM: I think, therefore I am... a waffle
HASTE CUISINE: Fast French food
CARNE DIEM: Seize the meat
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TODAY'S RECIPE
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I have published recipes for clafoutis in the past, but this one is
simpler and easier than the classic version. Traditionally made with
unpitted cherries, you can use virtually any fresh fruit or berry in
place of the raspberries in this recipe.
French Raspberry and Custard Pie (Clafoutis aux Framboises)
3 Tbs (45 ml) butter
1 cup (250 ml) all-purpose flour
1 cup (250 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (180 ml) milk
2 1/2 cups (625 ml) fresh or frozen raspberries,
thawed if using frozen
Whipped cream for garnish (optional)
Place the butter in a deep 9-inch (23 cm) pie or cake pan and heat in
a preheated 375F (190C) oven until the butter is melted. Meanwhile,
mix together the flour, sugar, baking powder, and salt in a bowl.
Stir in the milk until smooth. Pour the batter into the pie pan and
pour the raspberries (including any juices) into the middle of the
batter - do not stir. Bake for 40 to 50 minutes, until the custard is
set in the middle. Serve warm or cold, garnished with whipped cream
if desired. Serves 6 to 8.
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