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Cherry Clafoutis

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  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 8 1x
  • Category: Crumbles & Puddings
  • Cuisine: French
  • Diet: Vegetarian

Description

Cherry clafoutis is a dessert much unlike anything anywhere and quite frankly, it’s the easiest French baking you could give a go if French food seems too fussy, you’ll rethink after trying this.


Ingredients

Scale

3 cups cherries, whole or pitted and halved
310 milliliters / 1 1/4 cups milk
125 grams / 2/3 cup superfine/caster sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
80 grams / 1/2 cup plain flour


Instructions

  • Preheat the oven to 180°C/350F.
  • Place the milk, 1/3 cup of the sugar, eggs, extract, salt and flour into a blender and whisk for approximately 1 minute until combined and bubbly.
  • Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
  • Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
  • Remove the baking dish from the oven and add the cherries.
  • Ensure the fruit is evenly spread over the dish before sprinkling over the remaining sugar as evenly as possible.
  • Pour the remaining custard over the cherries and return to the oven for approximately 1 hour or until golden on top.
  • Remove and allow to cool slightly.
  • Serve warm.

Notes

Pitted versus whole cherries: There are two options to make a traditional Cherry Clafoutis and it seems there are many opinions about which is better here, having made both versions, the pitted cherries make this more enjoyable to eat and overall the flavor is much the same.

Cherry subs: If you love the sound of this dish but don’t love cherries, raspberries, apricots, plums or any soft summer fruit works well, though you’ll want the apricots to be sliced to a cherry or raspberry size so they truly bake up nice and soft.

Serving: This might be controversial to say, but one of the best ways to serve Clafoutis on hot summer days is freshly cold out of the fridge for breakfast. It’s a fruit and custard dish…it’s basically breakfast as is!

From Julia Child via Bite from the Past

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