e cooks :: cherry clafoutis

11 April 2015

If you've been around for a while, you might remember the Strawberry Clafoutis that I made last year.  I mentioned back then that E was asking me to make the classic cherry version next time... and here we are, one year later, and he's had to make it himself. Oops.

This is a much richer, more authentic Clafoutis, and I have to admit - better than the one I made! For E, this is a dessert that takes him back to his childhood in sunny South of France. To me, it's one that simply goes perfectly well with coffee, and the kind of dessert that I generally prefer over a classic sponge cake.

Bake it in a beautiful dish like this one (an Anthropologie gift from a friend, it's gorgeous), enjoy it in the sunshine (London is getting a good dose of that lately!), and you'll feel positively Proven├žal. 

I love how food can transport you back in time, and gives the term "comfort food" its true meaning. Do you have a dessert that takes you back and reminds you of happy memories?

Cherry Clafoutis

350g cherries (de-stoned)
170g sugar
120ml whole milk
120ml double cream
4 eggs
30g plain flour
30g ground almonds, sieved
40g butter cut into little pieces & some extra for buttering the dish
icing sugar (optional)

To make:
1) Preheat oven to 190C. Heat milk and cream in a pan on low heat. 
2) Break the eggs into a bowl with 150g of the sugar, whisk together but not too much (just enough to combine). 3) Add flour and ground almonds and whisk together. When cream/milk comes to a boil, pour a little into egg mixture and whisk well. Then carry on pouring the rest gradually. Set aside to cool and stir every so often. 
4) Butter the tart dish. Dust the rest of sugar (20g) over the base of buttered tart dish, and place the cherries. 
5) Pour the clafoutis batter carefully, and bake in the oven for 40 minutes. After the first 10min, put the little pieces of butter over the top. Put back in the oven. Lower the setting to 180c after 20 mins.
6) Once cooked, set aside to cool slightly. Dust with icing sugar and serve when still warm (but leftovers are delicious too!).

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