Cherry Clafoutis

Ingredients for 4 people:

  • 500 g (1 lb) fresh Cherries, stoned
  • 3 Tbsp caster sugar
  • 100 g ( 4 oz) flour with a pinch of salt
  • 3 free range eggs + one egg yolk
  • 6 Tbsp caster sugar
  • finely grated zest of 1 lemon
  • 1 tsp natural vanilla extract
  • 150 ml (1/4 pint) whipping cream
  • 150 ml (1/4 pint) milk
  • 75g (3 oz) butter

Mix the cherries with 1 Tbsp sugar and leave for 2 hours to maximise their flavour. Brush the inside of an oval or round baking dish with some melted butter. Sprinkle in the caster sugar and shake the dish to coat evenly.

Preheat the oven to 180°C (350°F), then put the flour with salt in a mixing bowl and make a well. Add the eggs, egg yolk, sugar, lemon zest and vanilla and with a whisk, slowly incorporate the egg mixture into the flour until smooth. Finely, whisk the milk and cream;

In a small saucepan, heat the butter until it turns a pale hazelnut colour, then add it to the batter. Mix cherries and juice into the batter and pour into the baking dish.

Bake for 30 to 35 minutes or until a knife inserted into the mixture comes out clean. Sprinkle a little caster sugar on top and serve warm.

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