Clafoutis aux Cérises Noires
A traditional clafoutis with a thoughtful twist... pitted cherries.
for the pan
for dusting the top
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.
Food for thought... when you change the cherries to another fruit, the traditional clafoutis then becomes a flaugnarde.
Tried this recipe?
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how it was!