Cherry Clafoutis

Cherry Clafoutis 

For the Cherries:
    • 3 cups cherries
    • 3 tablespoons kirsch liqueur
    • 2 tablespoons sugar
For the Custard Base:
    • 1 tablespoon butter
    • 1 tablespoon turbinado cane sugar
    • 1/3 cup all-purpose flour
    • 4 tablespoons sugar
    • 1/8 teaspoon salt
    • 3 eggs
    • 3/4 cup milk
    • 1/4 cup heavy cream
    • 1 tablespoon lemon zest
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon almond extract
    • Confectioners sugar (dusting)


For the Cherries:
    1. Pit the cherries and place them in a medium sized bowl.
    2. Toss them with sugar and kirsch liquor and allow them to sit at room temperature for 2 hours.
For the Custard Base:
  1. Pre-heat the oven to 375° F.
  2. Butter a 9 inch cake pan or pie dish.
  3. Sprinkle 1 tablespoon of turbinado sugar on the bottom of the pan. Set aside.
  4. Combine the flour, sugar and salt in a medium bowl.
  5. In a separate medium-sized bowl, whisk the eggs until they are smooth. Then whisk in the milk, heavy cream, lemon zest, vanilla extract, cinnamon and almond extract.
  6. Add the egg and milk mixture to the flour mixture and stir until combined.
  7. Place the cherries and their juice on the bottom of the prepared cake or pie pan, taking care to spread the cherries out evenly into a single layer.
  8. Carefully pour the custard over top the cherries.
  9. Bake for 20-30 minutes. The custard will be puffy but the center should be slightly jiggly in the center.
  10. Don’t over bake. The custard will continue to set up as it cools. Note: It will also deflate a bit.
  11. Dust with confectioners sugar.
  12. Clafoutis is best served slightly warm.

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