Clafoutis aux Cérises Noires
A traditional clafoutis with a thoughtful twist... pitted cherries.
Ingredients
- butter softened, for the pan
- 3/4 cups milk
- 1/2 cup cream
- 2/3 cup sugar divided
- 3 eggs
- 1 tsp vanilla
- 2 tsp brandy
- 1 pinch Salt
- 1/2 cup flour
- 2 cups Cherries pitted
- powdered sugar for dusting the top
Instructions
- Preheat oven to 350°F,
- Lightly butter a deep dish pie plate or ceramic casserole.
- Whisk together the milk, 1/3 cup sugar, eggs, vanilla, brandy, salt, and flour.
- Pour a 1/4-inch layer of the batter into the baking dish.
- Place in the oven until the film of batter sets in the pan – about 10 minutes.
- Remove from the oven and spread the cherries evenly over the batter.
- Sprinkle the remaining ⅓ cup of sugar over the cherries.
- Pour the rest of the batter over the sugared cherries.
- Bake for about for about 45-50 minutes.
- The clafoutis will be done when puffed and brown, and a knife plunged in the center comes out clean.
- Sprinkle with powdered sugar; and serve warm.
Notes
Food for thought... when you change the cherries to another fruit, the traditional clafoutis then becomes a flaugnarde.
Tried this recipe?Let us know how it was!