Cherry clafoutis

 


In a previous plum clafoutis post, I left readers thinking I totally hated cherry clafoutis. I did suffer childhood trauma due to the fact that my paternal grandmother, a cold woman but a great cook, did not  remove the cherry stones, and me and my cousins were always scared of biting or swallowing one. 

I recently changed my mind after our visit to Fix Farms, a wonderful orchard in the outskirts of Hudson, NY. We picked so many cherries that we needed to cook them if we didn't want them to go to waste. So I used that old Elle A Table recipe and decided to pit the cherries, a messy but relatively easy task. And I was pleasantly surprised at how good that clafoutis tasted. This is now my second cherry clafoutis in three days, back by popular demand!


Ingredients

3 eggs
100g sugar + 1 tbsp for the bottom of the dish
150g milk
150g heavy whipping cream
1 tsp vanilla extract
50g melted unsalted butter + some for the pie dish
A pinch of salt
80g flour
2 tbsp rhum
A handful of ripe cherries, stone removed

Preheat the oven at 400F.

Grease the pie dish with butter and sprinkle with some sugar. Put the pitted cherries at the bottom of the pie dish.

In a large mixing bowl, whisk all the other ingredients, starting with the dry ones (sugar, flour and salt), then the eggs, and gradually the wet ones (milk, cream, butter, rhum and vanilla). The consistency of the batter should be close to a thick crepe batter. Pour the batter into the pie dish.

Put in the oven for about 25 minutes. The top should be brown but the middle should still have the consistency of a flan. Eat warm or cold.