Cherry Clafoutis
Firm along the edges, yet soft and creamy in the center. Cherry clafoutis is a quick and easy dessert that can be enjoyed any time of day! Yield: 2 quart
Servings: 6
Ingredients
- 280 grams (about 2 cups) pitted sweet cherries
- 30 grams (2 Tbsp) unsalted butter, melted
- 150 grams or 3 large eggs room temp
- 227 grams (1 cup) whole milk room temp
- 75 grams (6 Tbsp) granulated sugar
- 45 grams (⅓ cup) all-purpose flour
- 1 tsp finely grated orange zest, optional
- 1 tsp pure vanilla extract
- pinch kosher salt
Instructions
- Preheat oven to 375°F. Generously butter a shallow 2-quart baking dish. Scatter pitted cherries on the bottom of dish in a single layer. Set aside.NOTE: alternatively you may use an 8-inch or 9-inch cast iron skillet
- Use an immersion blender to mix together melted butter, eggs, milk, sugar, flour, zest, vanilla, and salt until smooth. Alternatively, use a blender or simply whisk together by hand until smooth.
- Gently pour mixture over cherries in prepared baking dish.
- Bake for 35-40 minutes, until mixture has puffed up slightly and is lightly browned. Remove from oven and allow to cool slightly, about 5-8 minutes. Sift powdered sugar over warm clafoutis. Serve with additional fresh cherries, if desired. Serve warm or at room temperature.
Notes
Storage:
- Cherry clafoutis can be baked one day ahead. Cool to room temperature then store in the fridge covered overnight. Serve at room temperature or gently reheat in the oven.
- Store leftovers in an airtight container in the fridge for up to three days.
Nutrition
Calories: 201kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 51mg | Potassium: 206mg | Fiber: 1g | Sugar: 20g | Vitamin A: 353IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg