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Cherry Clafoutis
[Photo: Shell Tu]
How this classic French dessert goes virtually unknown amongst many home bakers is a mystery to me. It is elegant, easy to make, and goes great with just about any ripe fruit—cherries are perfect for the season. Give it a try and tell your friends; I'm on a mission to give it the limelight it deserves.
Cherry Clafoutis
About This Recipe
| Yield: | 8 |
| This recipe appears in: | Jenny McCoy's Cherry Clafoutis |
Ingredients
- Softened unsalted butter and sugar, for the pan
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1/8 teaspoon sea salt
- 3 large eggs
- 2 large egg Yolks
- ¾ cup + 1 tablespoon heavy cream
- Seeds from 1 vanilla bean
- Finely-grated zest of 1 lemon
- 2 tablespoons unsalted butter, melted
- 1 pint Bing cherries, pitted and cut in half
- 2 tablespoons Turbinado sugar
- 2 tbsp. Chopped Pistachios, optional
Procedures
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1
Place rack in center of oven and preheat to 350 degrees. Lightly butter and sugar a 9-inch glass or ceramic pie plate.
-
2
In a large bowl, whisk flour, sugar and salt together. Add eggs, yolks, cream, vanilla bean seeds and lemon zest; continue to whisk until no dry ingredient lumps remain. Slowly whisk in melted butter.
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3
Pour batter into pie plate, evenly scatter cherries throughout and sprinkle top with turbinado sugar and pistachios (if using).
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4
Place pie plate on a baking sheet and bake for 15 minutes. Increase oven temperature to 375 and continue to bake for another 25-30 minutes or until puffed, set in the center and light golden brown.
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