Best Fruit Forward: Cherry Clafoutis

Cherry Clafoutis

Isn’t Summer wonderful? Not something I would say in the sweltering heat of Mumbai, but here in Copenhagen, the heat comes as a welcome relief after the sub-zero Winter and the barely there Spring.

Cherry Clafoutis

And who can resist all the fresh produce that summer brings? Supermarkets as well as farmers’ markets brimming with the freshest, juiciest fruits and vegetables.

Cherry Clafoutis

Like these gorgeous, blood-red cherries…

Cherry Clafoutis

I have been waiting for cherries to hit the shelves, as I have had my eye on a couple of desserts for a while.

Cherry Clafoutis

Like this beautiful Cherry Clafoutis.

Cherry Clafoutis

A Clafoutis is an elegant French dessert, somewhere between a cake and a custard. It is traditionally made by arranging cherries in a baking dish, pouring a flan-like batter over it and baking it till golden.

Cherry Clafoutis

In addition to its melt-in-your-mouth goodness and bursts of cherry flavor, it is a lot of fun to pronounce! Clafoutis (kla-foo-tee), o clafoutis, how I love thee…

Cherry Clafoutis

Remember though that Clafoutis has an eggy taste; it is what makes it such a versatile dish that can be served at breakfast, brunch or as a dessert.

Cherry Clafoutis

The cherries provide a wonderful contrast to the eggy-ness of the flan, but if you are not particularly into such treats, you may want to give this one a miss.

Cherry Clafoutis

You can make the clafoutis in one large baking dish and serve out pieces from it, that is the traditional way. But I like baking them in individual ramekins, which make for a much prettier presentation and will dazzle your guests.

Cherry Clafoutis

Here’s the recipe:

Cherry Clafoutis (adapted from Tartelette with a few ideas from Raymond Blanc)

Serves 6 to 8

Ingredients:

1 to 1 1/2 cups Cherries, pitted and halved
4 eggs
1/3 cup Sugar
1/2 cup Whole Milk
1/3 cup Heavy Cream
1/4 cup All Purpose Flour
1 teaspoon Vanilla Extract
1 tablespoon Butter
Zest of 1 Lemon
Butter and Castor Sugar to prep the baking dishes
Powdered Sugar (optional)

Instructions:

Preheat the oven to 180°C and position a rack in the middle.
Lightly butter the baking dish/ ramekins and also coat the insides of the dishes with a thin layer of castor sugar. This will help create a lovely golden crust.
Arrange the cherries evenly in the ramekins/ baking dish.
In a small saucepan, heat the butter until it reaches a golden hazelnut colour and leave to cool.
In a large bowl, whisk together the eggs and sugar until well combined. Add the milk, cream, vanilla extract, lemon zest, butter and flour and whisk until smooth.
Slowly pour over the cherries, trying not to disturb them too much, so to speak.
Bake for 20-30 minutes until golden brown.
Serve at room temperature with some powdered sugar dusted on top if desired.

DSC_0550

Comments

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>