Cherry Clafoutis

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

This dessert is as simple as it can be to prepare. A delicious batter is poured over ripe cherries, yet it has an impressive presentation when taken out of the oven. It looks like a tart and is usually served warm, but cold is also delicious.

Ingredients

1 teaspoon unsalted butter, for the baking dish
4 tablespoons unsalted butter, for the batter
⅔ cup sugar
4 eggs
¾ cup flour
1 cup whole milk
pinch of salt
2 teaspoons vanilla extract, or vanilla sugar
1 pound cherries, Leave the pit in.

OPTIONAL

Powered Sugar
½ teaspoon Almond extract , to be added to the batter

US - Metric

Instructions

Butter a 10-inch round baking dish and refrigerate until ready to use.
Melt remaining butter and set aside.
Wash the cherries and set aside.
Whisk the sugar and eggs in a mixing bowl. Add the flour and just enough milk so the mixture gently works to a smooth texture. Gently stir in the rest of the milk, the salt, the vanilla extract, and melted butter.
Preheat oven to 350F. Spread the cherries on the bottom on the baking dish and pour over the batter. Put the dish with the clafoutis on a sheet pan in case of overflow, and bake for 40 minutes,
Let it cool slightly before serving.

Notes

PRO TIPS

If you leave the cherry pits in and wish to have a rich ruby red custard, poke a few of your cherries with the tip of a sharp knife. While baking, the juice will be released in your custard, giving it a nice coloring and an added layer of flavor.
I strongly suggest using your mixer to whisk the eggs and sugar so it will create a rich custardy cream.
Let the butter rest and cool off after melting it. This will prevent some early cooking and breaking down of your custard.
Place your baking dish over a baking sheet to prevent any spillage from overflowing on the bottom of your oven.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.