Chef Franklin Dye: Brandied Cherry Clafouti & Creme Anglaise Sauce


Brandied Cherry Clafouti

2 cups fresh tart cherries, pitted
1/4 cup brandy
2/3 cup white sugar, divided
Cooking spray
1 cup milk
2/3 cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
1/4 teaspoon salt
1/8 teaspoon allspice
1 teaspoon confectioners' sugar, or as needed

Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.

Preheat the oven to 450 degrees. Spray a 9-inch pie pan with cooking spray.

Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.

Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

Crème Anglaise Sauce

1 can sweetened condensed milk
¼ cup heavy cream
2 Tablespoons brandy
¼ teaspoon vanilla
¼ teaspoon cinnamon mixed with 1 tablespoon sugar

Take all ingredients and mix together until well mixed. Sauce can be served warm or cold.

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