Cherry Clafoutis
Ingredients
- 4 cups whole cherries (600 g / about 3 ½ cups pitted cherries, 500 g)
- 3 eggs
- ½ cup sugar (100 g)
- ¼ cup all-purpose flour (30 g)
- ¼ cup potato starch or cornstarch (60 g)
- 1 vanilla bean
- ⅓ cup + 1 tablespoon milk (100 ml)
- ⅓ cup + 1 tablespoon heavy cream (100 ml)
- 2 tablespoons brandy (30 ml)
- Zest of 1 lemon
Instructions
- Butter and lightly flour a 9-inch (34 cm) cake pan. Arrange the pitted cherries evenly across the bottom of the pan.
- In a mixing bowl, whisk the eggs and sugar together until pale and slightly frothy. Add the grated lemon zest and the seeds scraped from the vanilla bean.
- Sift the flour and potato starch (or cornstarch) directly into the mixture, stirring carefully to avoid lumps.
- Add the milk, heavy cream, and brandy, continuing to mix until the batter is smooth and fully combined.
- Pour the batter evenly over the cherries.
- Bake in a preheated conventional oven at 350°F (180°C) for 35–40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Cherry clafoutis is delicious warm or at room temperature, optionally dusted with powdered sugar.
Creator