Cherry clafoutis
There's nothing quite like a taste of traditional clafoutis made with cherries, reminding of those glorious summer days. It is a very simple, very French countryside recipe, but that's the beauty of it. Simplicity. Shared.
room temp butter for greasing the mold
120 ml milk
190 ml cream
45 g butter, melted
seeds of 1/3 vanilla pod or vanilla powder
tiny bit of grated tonka bean
1 pinch salt
4 medium eggs, room temperature
80 g golden caster sugar
80 g all-purpose wheat flour
20 ml rhum or amaretto
450 g pitted fresh or as I used thawed sweet cherries
Heat the oven to 180Β°. Butter a 23-24 cm pie tin.
Warm milk with the cream, butter, vanilla, and salt in a pot until steam appears. Take off the heat.
In a bowl, mix eggs with sugar and flour using a hand balloon whisk. Then, in a slow stream, mixing all the time, add the hot milk mixture until all is incorporated. Add liquor and mix. Skim off the foam.
Place plums in a baking dish, pour over the batter, sprinkle over cardamom, place on the oven middle rack, and bake for 30-35 minutes until risen, golden, and set. Take out and leave to cool a bit. You can serve this one hot, warm, or cold.
