• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Cherry Coconut Clafoutis

My parents are in town, and for a quick dinner we had fresh bread, cheese, veggies, and sausage from the farmer’s market. For a little sweet treat, I made a clafoutis to finish the meal. Absolutely no special equipment is required, just one small pan, a pie pan, and a couple bowls, which makes clafoutis is the perfect dessert for the Apartment Kitchen. It’s also super quick (10 minutes to prepare), very easy, and makes a sweet, creamy custard that’s perfect for highlighting all of summer’s best fruits.

Cherry Coconut Clafoutis

Makes one 8 inch clafoutis
Leftover Potential: Covered and chilled, this will keep for 2-3 days.

12 ounces whole milk
4 ounces sugar
pinch salt
2 tsp vanilla extract
1/4 tsp coconut extract
3 eggs
1 1/2 ounces all purpose flour
2 cups cherries, pitted
1 cup coconut, toasted

1. Coat an eight inch pie pan with butter and granulated sugar.
2. In a medium saucepan, heat the milk, half the sugar, the salt, and the extracts until just about to boil.
3. In a large bowl, mix the eggs, remaining sugar, and flour until combined. When the milk is heated, pour some into the egg mixture to temper, mixing constantly. Add the remaining milk, and continue to mix until combined.
4. Place the cherries and coconut in the base of the pie pan. Pour the warm custard over the cherries. Bake at 350 degrees until the custard has set, about 20 minutes.
5. Dust with confectioner’s sugar and serve warm or at room temperature.

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