Cherry Clafoutis
If you've never made clafoutis before, start with this cherry clafoutis to learn how deliciously easy it is! A cross between a cake and a custard, clafoutis makes a dreamy dessert, but can also be served for breakfast.
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Makes: 8 servings
Ingredients
- 1 ½ lbs fresh sweet cherries, pitted and halved
- 1 tsp lemon juice
- ½ cup plus 2 tsp all-purpose flour, divided
- ⅛ tsp cinnamon
- 4 large eggs
- ⅔ cup granulated sugar
- 2 ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup heavy cream
- ⅔ cup whole milk
- 1 Tbsp unsalted butter
- Confectioners' sugar, for sprinkling (can also use granulated sugar for texture)
Instructions
- Pre-heat oven to 425 degrees.
- Place cherries on a foil-lined baking sheet and put in the upper rack of the oven for 15 minutes, until cherries are starting to shrivel. On the lower rack of the oven, place a 12-inch oven-proof skillet, so it can heat up while you prepare the clafoutis.
- Place roasted cherries in a medium bowl and sprinkle with lemon juice. Let cool for about 5 minutes. Combine cinnamon and 2 tsp flour together and toss mixture over the cherries.
- While cherries are roasting, in a large bowl, combine eggs, sugar, vanilla extract, and salt and whisk until sugar is mostly dissolved. Add ½ cup flour and whisk until well combined.
- Add heavy cream and whole milk to the bowl and whisk until smooth.
- Remove skillet from oven and melt butter in it, making sure to coat entire skillet. Pour custard mixture into skillet and sprinkle cherries all around.
- Place skillet back in oven for 18-22 minutes until clafoutis is browning and has an internal temperature of 195 degrees.
- Let clafoutis rest for about 25 minutes before sprinkling with confectioners' or granulated sugar (confectioners' is prettier, but granulated has a better texture).
Notes
Recipe from Cook's Illustrated
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