Description
A rustic French dessert with a creamy custard base, warm cherries that bleed into the batter, and a delicate, shattering crust.
Ingredients
Scale
For the Crust:
- 2 cups fresh cherries, pitted
- 3 large eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or cast-iron skillet.
- Arrange the pitted cherries in a single layer at the bottom of the prepared dish.
- In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla, and salt. Blend or whisk until smooth and frothy.
- Pour the batter evenly over the cherries in the dish.
- Bake for 45-50 minutes, until the clafoutis is puffed, golden, and set in the center.
- Let cool for 10 minutes. Dust with powdered sugar before serving warm.
Notes
You can customize the seasonings to taste.