Cherry clafoutis is an easy peasant dessert from the Limousin area in France. It options the stone fruit baked in a dish with a flour-thickened custard batter.
The plump, juicy cherries are suspended all through the batter, and a sprinkling of sugar on high produces a fragile, crackly crust.
It’s my new go-to dessert for highlighting the fruit at its peak.
In my quest to give you a recipe to share, pastry chef Lisa Donovan gave me two choices: “Julia Little one’s is an efficient one. David Lebovitz’s is a superb one.”
The 2 are fairly related, with slight variations within the quantity of sugar, extracts used and the method. Ultimately, it’s troublesome to argue with greatness, and the recipe shared right here is nearer to Lebovitz’s model.
“It’s meant to be a country, informal dessert, so be happy to personalize it,” he writes on his weblog, and so I did.
I lowered the quantity of sugar ever so barely to swimsuit my tastes for not-very-sweet desserts, in addition to to compensate for the sprinkle of confectioners’ sugar added earlier than serving.
I additionally added salt, which I observed was lacking from his model, to boost the opposite flavors within the dish.
Talking of taste, I elevated the quantity of extracts for a bolder profile.
Essentially the most troublesome a part of making ready this recipe is pitting the cherries (although you may use thawed, beforehand frozen pitted cherries and skip that step).
Some conventional recipes for clafoutis instruct you to not pit the cherries – which feels like a dental emergency ready to occur – because the pit is alleged to impart an almond taste to desserts.
As a substitute, almond extract produces the same impact with out risking a chipped tooth. The remainder of the recipe is easy. The batter comes along with a blitz within the blender (you may also make it by hand by whisking collectively the eggs and sugar till clean, then add within the flour and salt and finish with the milk and extracts).
Pour the batter over the pitted cherries in a buttered cast-iron skillet or baking dish, sprinkle with a bit of additional sugar to kind a fragile crust, after which bake till set.
Give it a fast dusting of confectioners’ sugar as soon as out of the oven, and dessert is able to be served.
Cherry clafoutis is usually eaten heat, nevertheless it’s nonetheless scrumptious at room temperature or instantly from the fridge within the morning for breakfast.
Whereas it’s nice by itself, a dollop of whipped cream or a scoop of vanilla ice cream could be a pleasant contact.
Tailored from David Lebovitz’s weblog davidlebovitz.com.
Unsalted butter, at room temperature, for greasing
3 cups stemmed and pitted candy cherries
3 massive eggs
1 ¼ cups complete milk
½ cup plus 2 tablespoons granulated sugar, divided
½ cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon almond extract
¼ teaspoon high-quality sea salt
Confectioners’ sugar, for dusting
Place a rack in the midst of the oven and preheat to 375 levels.
Grease a 10-inch cast-iron skillet (or different equally sized baking dish) liberally with butter. Lay the cherries in a single layer within the skillet.
In a blender, mix the eggs, milk, ½ cup sugar, the flour, vanilla and almond extracts and salt and mix on excessive velocity till clean, about 30 seconds.
Pour the batter over the cherries and sprinkle the highest with the remaining 2 tablespoons of sugar.
Bake the clafoutis for about 45 minutes, till the custard is simply set and a knife or cake tester inserted within the heart comes out comparatively clear.
Let cool for at the very least 5 minutes (the clafoutis will deflate because it cools), sprinkle with the confectioners’ sugar, divide into 6 to eight even slices and serve heat.
Yield: 6 to eight servings