Classic Cherry Clafoutis
Clafoutis is a classic French dessert made with juicy, ripe summer fruit. Although clafoutis can be made with different kinds of fruit, cherries are the most traditional. This baked custard dessert has stood the test of time for good reason; it is simple, elegant and delicious. What a great way to show off this year’s stellar cherry crop!
YIELD: 6-8 servings
- 1 tablespoon unsalted butter
- 4 eggs, separated
- 2/3 cup sugar, divided
- 6 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1 1/2 pounds fresh cherries, pitted and torn in half
- Powdered sugar for dusting
- Additional fresh cherries for serving, optional
- Preheat the oven to 375°F and generously coat an 11-inch ovenproof skillet or baking dish with the butter.
- In a large bowl, combine the egg yolks with 1/3 cup of the sugar; beat with a hand mixer until fluffy and light in color, about 6-8 minutes. Add in the flour, cream and vanilla and beat until combined, scraping the bowl as needed.
- In a separate, smaller bowl, combine the egg whites and the salt; whisk vigorously for about 30 seconds. Add the whites to the yolk batter and beat for another minute until incorporated and batter is smooth.
- Preheat the buttered baking dish in the oven for 5 minutes.
- While pan is heating, toss the cherry halves with the remaining 1/3 cup of sugar.
- Remove the pan, pour in the cherries and spread evenly in the dish; pour the batter over the cherries. Bake for 25-30 minutes, until lightly browned and the center is set.
- Let cool slightly; dust with powdered sugar; serve with more fresh cherries if desired, along with ice cream or chilled whipped cream.
- Store leftovers in a container in the refrigerator for 2 days.
Recipe created by: Meg Raines