Cooking with Crosby Roamann: Cherry Clafoutis
This custardy and only slightly sweet dish that doubles as dessert and breakfast has a serious, almost mythic pull on me (and every member of our family) every time stone fruit season rolls around. While slicing and pitting the cherries takes some time (and stained fingers) it’s the only heavy lift in the recipe, and I promise you too will be making this at least once a year when cherries are in season. I can’t wait to hear how yours turns out.
Ingredients
- 3 large eggs
- 1/2 cup (100 grams) sugar
- 6 generous tablespoons unsalted butter, melted and cooled slightly, plus more to butter dish
- 1 cup (130 grams) all-purpose flour
- A couple pinches of salt
- 1 cup (235 ml) milk
- 1/2 teaspoon almond extract
- 2 generous (245 grams) cups sweet cherries, pitted (I probably used closer to 3 cups- you want to cover the entire bottom of your buttered dish with cherries)
Directions
Heat the oven to 400F. Beat the sugar and eggs together with an electric hand-held whisk until they lighten in color. Gradually add the butter, beating to incorporate. Add the flour and salt all at once and whisk until the batter is a homogeneous mixture. Next slowly pour in the milk a little at a time. Add the almond extract, mixing well. The batter should be very smooth and shiny.
Place the cherries in a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet that can go in the oven. (I use a 9-inch cake pan.) Pour the batter over the fruit. Bake 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving in wedges. We like it dusted with powdered sugar. Enjoy!
Recipe adapted from Smitten Kitchen
What to drink with Cherry Clafoutis
This creamy and custardy dessert is balanced nicely by fresh stone fruit flavors and bright acidity.
