Sunday, July 3, 2011

Cherry Clafoutis, My Favorite Summer Brunch!

Clafoutis {klah-foo-tee}: Clafoutis, sometimes in Anglophone countries spelled clafouti, is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.

If you have never tried it, please do so! It will quickly be on your list of weekly eats during the summer when fruits are cheap and delicious. Try apples, peaches, plums, or figs!

3 tbs butter
1 tbs vanilla extract
2 tbs cherry juice (optional)
2 tbs almond extract
6 eggs
6 + 4 tbs sugar separated
1 1⁄4 cups milk
pinch of salt
1 cup flour
3 cups black cherries, not pitted for a more authentic 
4 tbs slivered almonds
confectioners' sugar, for serving (optional)
fresh whipped cream, or yoghurt for serving (optional)

Preheat oven to 425°
Melt the butter in a cast iron skillet, dump the cherries in and cook until they have softened some, about 3-4 minutes. Sprinkle with 4 tbs of sugar and cook a bit until you have a nice syrup. Turn it off and start to make the custard.

Combine extracts, eggs, remaining 6 tbs sugar, milk, cherry juice if using and salt an whisk together.

Add flour and whisk until smooth. I always transfer to the blender for a few seconds to get rid of the lumps.

Pour the custard into the skillet. Sprinkle with the slivered almonds.

Bake about 40 to 50 minutes, it will puff up and will no longer be jiggly; it will also be browned. A knife will come out clean from the center. Do not keep opening up the oven door after you have put it in, let it cook until at least 30 minutes is up. It will also be very puffed, but will deflate as it cools off.

Serve warm or chilled, dusted with confectioners' sugar and either whipped cream or yoghurt if you like. I love it standing alone!


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