It’s officially cherry season, and I’ve been buying way more than I could possibly eat every time I go to the store… they’re so delish that I just can’t resist. So what to do with my bumper crop? Make dessert (of course) and this cherry clafouti is the perfect, very-french way to show off cherries to their prettiest and yummiest advantage. A clafouti (pronounced klafuti) is traditionally made in a large buttered dish and then cut into wedges…and the cherries are supposed to be layered in the dish with their pits still in to release their “optimum flavor.” I decided to save my guests from a potentially hazardous situation by pitting the cherries, and since I love individual desserts, I baked them in cute little gratin dishes. We served these after dinner on Father’s Day, and while Adam thought the rich custard-y batter around the cherries tasted like a soufflé, his parents thought it was more like bread pudding, and it reminded me of a dutch baby pancake. But we all agreed: these are new family favorites. Keep reading for lots more images and the recipe…
- 1 1/2 cups fresh cherries, stemmed, pitted and halved
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon finely grated lemon zest
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Powdered sugar
- heavy cream, whipped (optional)
- Preheat oven to 375°F. Butter six 3/4 cup ramekins. Arrange cherries in a single layer in each dish.
- Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
- Bake clafouti until custard is set and top is golden brown, about 30 minutes. Let cool a few minutes. Dust top with powdered sugar and serve, topped with whipped cream if desired.
*adapted from Epicurious.