This afternoon I made a Cherry Clafouti in honor of Washington's birthday. Plus, I had a lot of cherries that needed to be eaten. And I needed a diversion. And the kitchen was where I wanted to be.
The Taste was of :
a thick custard,
the freshness of lemon zest,
a background hint of almond,
Here are the changes I made to the Barefoot Contessa recipe:
I used half-and-half instead of heavy cream, used almond extract in place of vanilla, used an additional 1/2 teaspoon of lemon zest on top for color and taste, omitted the pear brandy, and substituted 3 dozen pitted cherries in place of pears.