Cherry Clafoutis: With the Pits, Really
The pit question divides people. Pastry cooks from Limousin are clear: cherries with their pits give a bitter almond aroma during baking that no other method reproduces. Your call.
Method
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- Preheat the oven to 350°F (180°C). Butter generously a gratin dish or an 11 inch (28 cm) cast iron skillet. Dust with a little sugar.
- Wash and stem the cherries. Keep the pits in or pit them, as you prefer. Spread in a layer in the dish.
- Beat the eggs with the sugar and vanilla sugar until lightly pale.
- Add the flour and salt, and mix. Add the cooled melted butter.
- Stir in the milk, then the cream gradually, whisking. The batter should be smooth and runny.
- Pour the batter over the cherries. They will float up, which is normal.
- Bake 35 to 40 minutes. It is done when the center is set and the top is golden. It sinks as it cools.
- Let cool 15 minutes until warm. Dust with powdered sugar to serve.
Cook's tip
Clafoutis is eaten warm, not hot, not cold. Straight from the refrigerator, the texture is dense. Take it out 30 minutes before serving.
Nutrition
Estimate per serving.
290Calories
7 gProtein
48 gCarbs
9 gFat
Quick answers
How long does it take?
Plan on 55 minutes in total: 15 minutes of prep and 40 minutes of cooking.
How many people does this recipe serve?
It serves 6. Ingredient amounts scale with the number of servings.
Any tip to get it right?
Clafoutis is eaten warm, not hot, not cold. Straight from the refrigerator, the texture is dense. Take it out 30 minutes before serving.
