French
Cherry Clafoutis
Dark cherries bake into a vanilla-scented custard with delicately puffed edges and a tender center poised between flan and cake.
8 servings · 20 minutes prep · 45 minutes cook
Ingredients
Clafoutis
- 1 1/4 lb dark sweet cherries, pitted and dried
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 tbsp unsalted butter
Directions
Rest the batter
- Blend egg, granulated sugar, all purpose flour, whole milk, heavy cream, vanilla extract, and kosher salt just until smooth. Strain into a bowl and rest 20 minutes so the flour hydrates and surface foam subsides.
Arrange the fruit
- Heat the oven to {{temperature:375F}}. Butter a shallow 9-inch baking dish with unsalted butter. Arrange the well-dried cherries evenly across the bottom, stir the rested batter gently without re-aerating it, and pour it slowly around the fruit.
Bake and settle
- Bake until the rim is puffed and deep gold while a 2-inch area at the center still trembles gently, 35-45 minutes. Cool on a rack for 20 minutes; the center should settle into a tender custard rather than become rigid.
