Cherry's, who doesn't love these little firm sweet red fruits. Most of us grew up knowing those bright red dyed Maraschino cherries in a jar. But fresh cherries are much more delicious and so versatile in the kitchen as you will see with our newest recipe feature.
Cherry Clafoutis is a traditional French pudding-like custard that is baked in clay dishes to perfection. It is such a much-loved treat in France that 18th generation French clay cookware makers Emile Henry created a special pie dish for it. Served warm, it is dotted with fresh cherries and is perfect as a brunch sweet or dessert after dinner.
1 cup flour
1 cup sugar
1 1/2 cups milk
4 large eggs
1 teaspoon vanilla extract
16 ounces pitted bing or sour cherries
Pinch of salt
Preheat your oven to 350 degrees. In a large mixing bowl add the flour, sugar, milk and vanilla, whisk ingredients together. When its all incorporated add in the whole eggs and continue to whisk until you have a smooth cream colored custard.
Grease the bottom and sides of a two quart casserole dish or you may want to use individual ramekins for presentation. Pour the custard into your casserole. Next, evenly place all the cherries into the custard.
Bake Clafoutis until custard is set and top is golden brown color, approx. 45-55 minutes. After removing from the oven let cool for a few minutes, then run a small knife around the sides of the pan to loosen clafouti. Dust top with powered sugar.
Once baked the combination of sweet, plump cherries and custard will have you grabbing your spoon to dig in! This dish is meant to eat warm or at room temperature, so better yet! This is a very simple yet delicious recipe and one you will enjoy!