Classic Cherry Clafoutis Recipe

This cherry clafoutis recipe is the perfect combination of elegant and comfort food combining fresh cherries cooked in a delicious flan. Subscribe ► https://bit.ly/2zBklap

Ingredients for this recipe:

• 3 cups pitted fresh dark cherries
• 1 cup + 3 tablespoons sugar
• 1 ¾ cup whole milk
• ¾ cup all-purpose flour
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract
• 4 eggs
• 1 egg yolk
• 2 teaspoons unsalted butter
• powdered sugar for garnish

Serves 8

Prep time: 10 minutes

Cook Time: 40 minutes

Procedures:

1. Preheat the oven to 375°.
2. Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
3. In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
4. Butter a 9”-10” glass tart dish.
5. Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
6. Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.

Chef Notes:

Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.

How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.

How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.

You do not have to toss the cherries in sugar if they are sweet enough, however if they are on the tart side then it is recommended.

If you wanted to greatly enhance the flavor of this recipe you could sub the vanilla extract for vanilla bean seeds.

You can bake this in a glass or ceramic coated tart dish, a cast iron skillet or a casserole style dish.

Make sure while whisking the batter that it is completely smooth. If you can’t get it this way blend in the blender for 20 seconds on high speed.