Clafoutis is a classic French dessert that is basically a baked custard tart typically made with fresh cherries. But can also be made with other fruits, like blueberries and even rhubarb!
INGREDIENTS:
You will need enough cherries to cover entire bottom of pan – about 2 cups worth.
Note: I used a 9 inch round pan for this recipe.
1 ¼ (300 ml) cup milk
¾ cup (90 g) flour
¾ cup (180 ml) heavy cream
2 whole eggs plus 2 egg yolks
½ cup of regular granulated sugar
2 tbsp. Kirsch or 1/2 tsp Almond extract ( Kirsch is a cherry liquor )
1 tsp (5 ml) Vanilla extract
¼ tsp (1.25 ml) salt
Preheat oven to 350F (176C).
In a large bowl sift flour and salt – then slowly whisk in milk until smooth.
Add heavy cream, and eggs, and whisk to combine.
Add sugar, kirsch (or almond extract) + 1 tsp vanilla and whisk until all ingredients are well combined.
Lightly butter a 9” skillet or oven safe baking dish. Dust entire pan with granulated sugar – then add pitted cherries – then pour batter over cherries.
Bake for about 40 to 45 mins until puffed and golden brown and settled in center..
Allow to cool completely then refrigerate until ready to serve.
When ready to serve you can dust with powdered sugar or serve with whipped cream.
I personally found that the clafoutis tasted better after I refrigerated it for a few hours, but you can enjoy after it has cooled before placing in fridge,.
Thank you for watching The Wiry Whisk – and hope you give this recipe a try!