When cherries are in season, this is my go-to dessert. Whether it’s presented in individual ramekins or family style in a baking dish, it always tastes like summer.
Cherry Clafoutis
2015-07-31 16:39:27
Serve warm in ramekins while the custard still has a little height to it; or cold any time from the baking dish.
- 1 lb. black cherries
- 1/3 c. sugar
- 1 c. flour
- A pinch of salt
- 3 eggs
- 1-1/4 c. milk
- Butter for the mold(s)
- Preheat the oven to 350 degrees. Butter a 10-1/2 inch baking dish or 8 individual ramekins (1/2 cup capacity).
- Wash the cherries and remove the stems. Slice each in half and remove the pits. Place them in a bowl, sprinkle with half the sugar, and stir to distribute the sugar evenly. Set aside for 30 minutes.
- Sift the flour into a bowl, add a pinch of salt and the rest of the sugar. Beat the eggs and add them to the mixture. Mix well. Add the milk and mix again.
- Lay the cherries in a baking dish, pour the batter over them and bake until a toothpick inserted in the center comes out clean. If using ramekins, this will take approximately 25 to 30 minutes. If using a baking dish, approximately 35 to 40 minutes.
- Remove from the oven and allow to cool slightly.
- The custard will pouf up in the oven and deflate quickly (i.e., in the time it took me to remove the ramekins from the oven and take a few pictures), but don't worry, it's not a soufflé, it's supposed to settle a bit.
- The Larousse recipe calls for confectioners' sugar sprinkled on top, and I keep trying it because I get the impression it's more authentic, but the conclusion is always the same - clafoutis is sweet enough on its own. If anything, add a small dollop of whipped cream, or drizzle a tiny bit of Beaujolais Syrup on top.
Adapted from Larousse on Pastry
Adapted from Larousse on Pastry
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