This cherry clafoutis is a delicious dessert, and it is even better the next day cold for breakfast. My dear friend Penelope made me dinner last year — duck-fat potatoes, green salad, and cherry clafoutis. She made an entire dessert for just the two of us, so I was sent home with a container-full. I snuck a spoonful from the fridge when making my porridge and couldn’t stop — it’s so good.
|450 g||Cherries, out of season I use mine from a jar, drained of liquid (Main)|
|1 cup||Whole milk|
|2 Tbsp||Butter, melted|
|1||Vanilla pod, seeds scraped, or 2 tsp good quality vanilla extract|
|1 to dust||Icing sugar|
|2 tsp||Butter, soft, for greasing the pan|
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- Preheat oven to 180c and grease well a 24cm diameter (approx) pie dish with the soft butter.
- Drain the cherries. if using fresh cherries (when in season) wash and dry them and remove the pits and stems (it is traditional to leave the pits in, but easier to eat if you remove them). Pour the cherries into the greased pan, and evenly spread them around.
- In a large bowl, or the bowl of an electric mixer, mix together the flour, sugar, and salt. Whisk in the milk, followed by the eggs, melted butter, vanilla, cinnamon and nutmeg.
- Pour the batter over the cherries, and cook in the oven for 45 minutes, until the custard is baked through. Before serving, dust with a little icing sugar.