Clafoutis is a simple French desert that takes almost no prep time and few ingredients, yet produces a decadent desert worthy of serving at an impromptu dinner party. It’s like a custard with a bit of crusty cake on top. The sour cherries are a nice contrast to the richness and paired with a scoop of cold ice cream, this desert makes for a veritable feast of pleasant juxtapositions.
I made this with sour cherries, but you can really use just about any kind of tart fruit (I’ve even made this once with poached green cherry tomatoes). Unlike most baked goods, you can play around with the proportions to get different textures (want it more cakey, add some more flour).
Cherry Vanilla Clafoutis
12oz bottled sour cherries in juice
1/4 cup brown sugar
3 eggs separated
1 C whole milk
1/2 C brown sugar
1 Tbs vanilla
4 Tbs melted butter
1/3 C flour
Heat the oven to 375 degrees. Put the cherries with juice into a pie plate and sprinkle the sugar on top. Put this in the oven while you prepare the batter.
Beat the egg whites until frothy then add the milk, sugar vanilla and beat some more.
In a separate bowl whisk the melted butter and egg yolks together (this helps keep the butter from clotting). Pour this mixture into the other bowl of liquids while whisking. Add the flour and mix to combine.
Take the pie plate out of the oven and pour the batter into the dish making sure the cherries are evenly distributed.
Bake until the top is golden brown and the center doesn’t jiggle excessively when shaken, about 30 minutes.
Serve hot with vanilla ice cream or creme anglaise.