Name: Cherry Clafoutis
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 3 eggs, at room temperature; ¾ cup (160 g) sugar; 1 tsp (5 ml) vanilla; ¼ tsp salt; ¾ cup (115 g) unbleached all-purpose flour; 1 cup (250 ml) 35% cream; 1 cup (250 ml) milk; 36 fresh black cherries, pitted (or frozen cherries, thawed)

Ingredients

3 eggs, at room temperature
¾ cup (160 g) sugar
1 tsp (5 ml) vanilla
¼ tsp salt
¾ cup (115 g) unbleached all-purpose flour
1 cup (250 ml) 35% cream
1 cup (250 ml) milk
36 fresh black cherries, pitted (or frozen cherries, thawed)

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 10-inch (25 cm) quiche plate and generously sprinkle with sugar.
In a bowl, whisk together the eggs, sugar, vanilla and salt. Add the flour. Whisk in the cream and milk until smooth (see note). Pour into the quiche plate and top with the cherries.
Bake for 35 minutes or until golden. Let cool on a wire rack. Serve warm or at room temperature with vanilla ice cream or crème fraiche, if desired.

Note from Ricardo

You can add 1 tbsp (15 ml) kirsch to the egg mixture to enhance the cherry flavour.

Cherry Clafoutis

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note