This is the simplest and easiest of summer desserts, perfect when you want to quickly whip up something impressive and not too sweet. A clafoutis is a very classic French dessert, but is also great for breakfast or brunch. A cross between a custard and a baked pancake, I add lemon zest to brighten the flavor, and top with toasted almonds for texture.
Clafoutis is a rustic dessert, ideal for highlighting summer fruit. Feel free to substitute berries if you don’t have cherries. To serve it, just sift a bit over powdered sugar over and spoon it into small bowls while still warm.
EQUIPMENT:
measuring cups and spoon
microplane for zesting
blender
9”-10” ceramic pie plate or casserole
cherry pitter ( optional but helpful. can use a chopstick or straw to pit cherries as well)
sifter
TIME: 1 hour
SERVINGS: 6
2 tablespoons butter, melted
1 cup whole milk
1/4 cup heavy cream
3 eggs
1/2 cup sugar
1/2 cup flour
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 teaspoon salt
2 1/2 cups fresh cherries, pitted
TOPPING:
2 tablespoons sugar
1/4 cup toasted sliced almonds
powdered sugar
Preheat the oven to 375 degrees.
Melt 2 tablespoon of butter and spread across the baking dish.
Pit 2 cups of cherries and place in an even layer across the dish. In a blender, combine the milk, cream, eggs, sugar, flour, lemon zest , vanilla, and salt. Blend for about 30 seconds. Pour the batter over the cherries.
Bake for 20 minutes. Remove from the oven and sprinkle the top with 2 tablespoons sugar and 1/4 cup toasted almonds. Bake for 20 more minutes, until the custard is set.
Let the clafoutis rest for at least 15 minutes. Sift powdered sugar over the top and serve warm or at room temperature.
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