Cherry Clafoutis
I spotted some lovely dark sweet cherries at the farmer's market and immediately thought about rushing home to make cool, creamy clafoutis - a classic French custard dotted with ripe fruit. Cherries are traditionally used, but you can use other fruits, like this blueberry version I posted a few years back.
Happy summer!
Start by removing the pits from 2 cups of cherries (or maybe a little more if you really like cherries). These cherries were particularly delicious so I definitely wanted to add a few extra to each serving.
LOVE using a cherry pitter. I only use it once or twice a year, but it's one of those kitchen tools that turns an arduous task into a fun one.
Next, butter mini tart pans and place them on a half sheet pan just in case there are any spills to catch. Don't forget to butter those dishes or you'll have to chisel custard-cement out of your dishes. Been there.
These are actually individual creme brulee dishes that measure 4.5-inches in diameter. I love them for individual desserts, but I actually don't like to use them for creme brulee (find out why here). If you don't have individual dishes, just make this recipe family-style using a 9-inch quiche pan, casserole, or pie plate.
Back to the recipe, divide the pitted cherries evenly among the dishes.
Make the custard by combining the remaining ingredients in a blender until smooth. So easy!
Pour the custard evenly over the cherries. See all those air bubbles? They won't affect the flavor of the custard, but I don't like the way they look so I have a trick to share with you...
Break out your kitchen torch! I love any excuse to pull out the kitchen torch. So much fun!!!
Time to bake. The clafoutis will puff up in the oven, but it will shrink down again as it cools. I didn't have any spillover, but the sheet pan is there just in case.... and it makes removing 6 molten-hot dishes of custard from the oven much easier. Just saying.
Mmmm... I wish you could smell the intoxicating aroma wafting through my kitchen right now. I want!!... but first I have to wait for these babies to cool. Ugh... Torture!
Traditionally, clafoutis is served at room temperature or chilled. It's hard for me to wait for one to chill completely before enjoying, but I must confess that I do prefer them cold out of the fridge, especially for breakfast.
Dust with a little confectioner's sugar before serving if you like, but I don't find it necessary. Hope you'll give this one a try. Enjoy!
Items used to make this recipe:
(affiliate links)
cherry pitter https://amzn.to/3gv0X0Y
individual creme brulee dishes https://amzn.to/34k0ah7
pure almond extract https://amzn.to/3JvnutE
pure vanilla extract https://amzn.to/3ovS9fE
half sheet pan https://amzn.to/3uBs2I7
cooling rack https://amzn.to/3CIUw5y
vitamix https://amzn.to/3J7Dyim
CHERRY CLAFOUTIS
makes 6 individual servings
Ingredients
2 cups fresh sweet cherries, washed, pitted, and stems removed
2 large eggs
1 cup whole milk (or half and half)
1/2 cup granulated sugar
1/2 cup all purpose flour
1/4 teaspoon pure almond extract
1 teaspoon pure vanilla extract
pinch of fine salt
optional: confectioner's sugar for dusting
Directions
Preheat oven to 350F.
Butter six 4.5-inch round creme brulee dishes; place on a rimmed half sheet pan.
Divide cherries evenly among dishes.
Combine the remaining ingredients in a blender or food processor until completely combined.
Pour batter evenly over the cherries.
Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.
Remove from oven and cool to room temperature.
Garnish of whipped cream, creme fraiche, and/or a dusting of confectioner's sugar. Makes 6 servings.