This is a guest post from Theresa of The Craving Chronicles. I’ve been wanting to make Cherry Clafouti for a long time so I was very excited when Theresa shared this recipe. I’ve tried a few recipes from her site and they were all spectacular, and I know this will be no different. Make sure to take a peek at her site to get your drool on and give her a warm welcome here on Kitchen Simplicity.
Every summer I go a little bit nuts when cherry season rolls around. I buy pounds of the sweet red fruits at a time and spend hours pitting them, leaving my kitchen looking like a crime scene with cherry juice splattered everywhere. They’re well worth the effort though. Cherries are one of my favorite fruits.
Instead of just stuffing them in my face this year, I decided I wanted to bake my bounty of cherries into something. As I was paging through the June issue of Bon Apetit, the cherry clafouti (pronounced kla-foo-TEE) caught my eye. Fresh cherries baked in a custard like batter? Yes, please!
Once the cherries are pitted, clafouti bakes up quickly and easily. Since I’ve never tried clafouti before, I wasn’t sure what to expect. The custard was eggy and smooth and the baked cherries were bursting with sweetness. It makes a fantastic summer time dessert! I think the eggy-ness works in clafouti’s favor too, making it a versatile dish that could be served as a sweet breakfast or brunch item as well as a dessert.
Cherry Vanilla Bean Clafouti
Clafouti is traditionally served warm or at room temperature, but I found I actually preferred it cold, straight from the fridge the day after it was baked.
- 1 pound fresh cherries, stemmed and pitted
- 1 cup milk
- 1/4 cup heavy whipping cream
- 1 vanilla bean
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- Powdered sugar
Preheat oven to 375°F. Spray a 10-inch round baking pan or pie dish with baking spray.
In a small saucepan, add milk and cream. Split vanilla bean lengthwise and scrape out seeds. add bean and seeds to pan. Heat until warm and just starting to simmer. Remove from heat, and set aside. Discard vanilla bean pod.
In a large bowl, whisk together sugar & zest until fragrant. Add eggs, flour and salt. Add hot cream mixture gradually, whisking, until smooth. Arrange pitted cherries in an even layer in prepared pan. Pour custard over cherries.
Bake for 35-45 minutes at 375°F, or longer until custard is set in the middle and top is browned.
Dust with powdered sugar and serve.
(Alternately, clafouti can be prepared in 8 3/4-cup ramekins and baked about 30 minutes.)
Adapted from Bon Appetit.