As you can see, it’s CHERRY SEASON! Well, at least here in the Northeast, we are getting bombarded with fresh cherries in grocery stores as well as market stands! Notice my excitement? Not only are cherries delicious, but they are good for you as well, so whenever I can bake and add a healthy benefit that I am still going to love, I go for it. Cherries blended with water and strained make the most refreshing juice; cherries pitted and cooked down with rhubarb make the perfect compote; or if you are too lazy, just pit them and pop them in your mouth for a quick snack!
You might know Wini Moranville from her previous guest post here on Cooking with Books. You might know her from her popular food blog. Or better yet, you know her because you love her new cookbook The Bonne Femme Cookbook! Well, my point is that I made the Cherry Clafouti from her cookbook and loved it. Sweet fruit, velvety custard, and in individual ramekins? It’s a dessert that is going into my top list of desserts to make for guests! Also, be sure to check out this list of Top 10 Health Benefits of Cherries by Allison over at Ingredients, Inc.
Cherry Clafouti from The Bonne Femme Cookbook
Print Recipe
Ingredients
- 12 ounces pitted fresh sweet cherries or frozen pitted sweet cherries
- thawed and drained well
- 3 large eggs
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 tablespoon kirsch cherry brandy
- Pinch of salt
- ½ cup all-purpose flour
- 1 cup whole milk
- ¼ cup heavy cream
- ¼ cup confectioners’ sugar
Instructions
- 1. Preheat the oven to 375°F. Butter and sugar a 9-inch round nonmetal baking dish with 2-inch sides.
- 2. Spread the cherries in the baking dish. In the bowl of an electric mixer, beat the eggs, sugar, vanilla, kirsch, and salt on medium speed until well combined. Slowly beat in the flour, milk, and cream until combined. Pour the batter over the cherries.
- 3. Bake until a thin knife inserted near the center of the clafouti comes out clean and the top is a deep golden color, about 40 minutes. If the top is brown before the custard is done, loosely cover with a sheet of foil. Place on a wire rack to cool, but serve warm. Just before serving, dust the top of the clafouti with confectioners’ sugar and serve in either scoops or wedges.
Notes
Clafouti is the classic home-baked dessert. It’s the bonne femme’s way of bringing something lovely and sweet to the table for her family, and it takes just minutes to stir together before popping in the oven. A bit like a baked custard, a bit like a cake, clafouti will remind you of everything you love about other sweet, eggy dishes—French toast, bread pudding, and crêpes. Keep in mind that the sides of the clafouti may rise while baking, but they will sink and even out nicely once cooled. And if the custard has a few cracks, count them as your badge of honor— you’re serving a charmingly rustic and authentic homemade French dessert. -Wini Moranville
My notes: Instead of a baking dish, I used individual ramekins, about 2.5 inches high, and baked them for about 30 minutes in my home oven. Wini suggest using ramekins that are only an inch in height to avoid them from deflating too much, but even with the taller ramekins, the results were delicious.
Disclaimer: I received a review copy of The Bonne Femme Cookbook free of charge. If I didn’t like it, I wouldn’t have shared it with my lovely readers!
Great post. Just curious if there is a specific kitchen sharpener that you recommend for your craft? I’ve recently tried a kitchen knife sharpener from DMT and am very pleased with the quality and precision. Would love to hear your take. Thanks!
I’ll gladly take one of those ramekins! Look at how they’re bursting with cherries! I’ve been just as obsessed with them as you. 🙂
I love that you are using fresh cherries in yours. It’s mid winter here, so I am using Morellos from a jar http://www.bizzylizzysgoodthings.com/2/post/2012/06/cherry-clafoutis.html
I remember making cherry clafouti years and years ago. It was easy, beautiful, and everyone enjoyed it. I really like your little individual clafoutis – so cute!
This has been on my to do list for a VERY long time, I so need to make it! I love your addition of cherries, AND I love how full of cherries each ramkin is! Beautiful, Hugs, Terra
I have but I am going to try this recipe! xo
I love clafouti! I usually make it with blueberries but should try it with cherries. I’ve found people usually love it or hate it because of the texture..I guess I’m a lover 🙂
Yes I made an apple clafouti once and everyone loved it.