Cherry Clafouti from The Bonne Femme Cookbook
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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
Recipe reprinted with permission of Harvard Common Press
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
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
Servings: 6 servings