Clafoutis

           

When you pair a pound of vibrant cherries with flan you will get the traditional French dessert: Clafoutis. This is honestly an extremely easy dessert to make and takes very little prep time.
Here’s a big tip though: don’t pit the cherries. I pitted them at first and wondered why it didn’t taste like the clafoutis of my childhood. Then a baker in France told my mother to never pit the cherries, or you’ll lose that cherry flavor. He is absolutely right. I tried it again and there it was- the clafoutis I had always known.

Clafoutis
Serves 8

Prep time: 10 min
Cook time: 40 min

1.8 oz (50g) of butter
1 pound (450g) of cherries
4 eggs
1/3 cup (60g) of sugar
1 tsp. of vanilla extract
3/4 cup + 2 tbsp. (100g) of flour
6.7 fl oz (20 cl) of milk

Optional: Icing sugar to top

INSTRUCTIONS:

Preheat the oven to 410ºF (210ºC).
Butter the ramekins or your cake mold and lay out the cherries.
Melt the butter in a small saucepan.
In a small bowl, add the eggs, sugar, vanilla extract and flour and mix. Add the melted butter and mix. Slowly add the milk while mixing continuously.
Add the batter on top of the cherries.
Cook for 10 minutes, then lower the temperature to 350ºF (180ºC) for another 30 min.
Sprinkle with icing sugar.
Serve warm.

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