Christophe’s Cherry Clafoutis

Another French dessert I made last night for my brothers-in-law and my husband who are somewhat of clafoutis-aholics. I got this recipe from Christophe who is probably the best chef in the world (no joke). It is super easy to make and adaptable to infinity (i.e. you can make it with any fruit). I hope he won’t be mad at me for sharing his family recipe but it is just the best. Trust me!

80 g white sugar + 2 tbsp sugar (to sprinkle in the baking dish)
1 packet of vanilla sugar (approx 10g)
½ liter light or normal cream
150 g 2% milk
1 tsp fine sea salt
110 g all-purpose flour
4 eggs
40 g butter, cut into little pieces
500 g pitted cherries (or other fruit)
Extra butter for greasing the clafoutis mold

1. Preheat your oven to 350°F and grease a glass, porcelain, or ceramic pie mold like this one (http://www.williams-sonoma.com/products/apilco-porcelain-quiche-dish/?pkey=cpie-pans-tart-pans ), then sprinkle it with the 2 tbsp of sugar.
2. In a small baking dish, deposit cherries (or cut up peaches, or raspberries…) and bake for 10 minutes in your 350°F oven. Drain them and discard the juice. Place them on the bottom of your pie mold in one layer.
3. In the bowl of a stand mixer, whisk the eggs and the remaining sugar until the mixture whitens. Add the flour, the salt, then the cream and milk.
4. Pour the mixture over the cherries. Dot the top with the cubed butter and bake for 30-35 minutes or until flan is golden brown.

EU & US

 

For 12 slices: 223 calories per slice

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