Goomba38 wrote on 24 Aug 2006 in rec.food.cooking

> notbob wrote:
> > On 2006-08-24, pfoley > wrote:
> >
> >> Betty Crocker's Cookbook. See Vanilla Pudding recipe below:
> >
> >> 2 Tablespoons cornstarch
> >
> > I'm going to make vanilla pudding too. I've found an almost
identical
> > recipe calling for 1/3 C flour instead of your 2 T cornstarch. Any
> > opinions out there on which approach is better?
> >
> > nb
> I dunno.. flour to me says "white sauce" flavor... cornstarch says
> tasteless thickener. I've never seen a recipe that has flour, so what
do
> I know?
> I should try to make pudding with Splenda and see how it turns out. I
> LOVE splenda ))
>

Leila's clafouti batter is similar to vanilla pudding and it uses flour
and 3 eggs not just the yolks and is baked (no long stirring time). It
also has pears or if you want 3 cups blueberries instead of the pears.

If made with the pears it looks marvelous in the pie pan...But just try
to get a whole slice out without breakage....I double dog dare you!


@@@@@ Now You're Cooking! Export Format

Leila's Pear Clafouti

none

1 tbls. unsalted butter, approx.,; grease pan
granulated sugar; dusting pan
1/2 cup sugar,
4 pears, peeled halved and cored
----OR----
3 cups blueberries
3 eggs
1/3 cup all-purpose flour
3/4 cup heavy cream
---- or ----
3/4 cup plain yogurt
3/4 cup milk
1 teaspoon vanilla extract
pinch salt
confectioners sugar

Preheat oven to 350 Fahrenheit. Butter a grain dish, 9x5x2, or a
10-inch round deep pie plate; sprinkle it with sugar, then invert to
remove the excess. Lay the pears in one layer in the dish.

Beat the eggs until foamy. Add the 1/2 c. of sugar and beat with a
whisk or electric mixer until foamy and fairly thick.
Add the flour and continue to beat until thick and smooth. Add the
cream, milk, vanilla, and salt.
Pour the batter over the pears. BAke for about 20 minutes, or until the
clafouti is nicely browned on top and a knife inserted into it comes
out clean.

(Note this took much longer than 20 minutes in my oven).
Sift some confectioners' sugar over it and serve warm or at room
temperature.

Takes more like 40-50 minutes would be good with blueberries about 3 cups
of blueberries

Leila's note- my husband said it was a fancy dessert. He wouldn't be
dissuaded even though I swore it was easy as muffins. You could
substitute all kinds of fruit for the pears.... and different
flavorings instead of vanilla: almond, orange flower water, etc.

Excellent.


** Exported from Now You're Cooking! v5.74 **



--


Curiosity killed the cat, but for a while I was a suspect

-Alan