Cherry Clafoutis

Although many fruits can be used, black cherries remain traditional in a clafoutis. This baked rustic entremets is a French tradition that comes originally from the Limousin area in France. Black cherries are simply cooked in a batter made of eggs, sugar, milk and flour. It can be served lukewarm or cold, and I personally prefer to eat mine lukewarm. In the following recipe, I used cream , vanilla seeds, replaced flour with cornstarch, and added crushed biscuits roses de Reims on top with unsalted chopped pistachios, to add a crunchy nutty touch.

Yield:

Serves 4

Ingredients

1. 4 cups fresh black cherries
2. 2 large eggs + 1 yolk
3. 1/2 cup blond cane sugar (100 gr)
4. 1 oz cornstarch (16 gr)
5. 1 oz all purpose flour (16 gr)
6. 7/8 cup whole milk, cold (200 ml)
7. 1 vanilla, seeds removed
8. 1/2 cup heavy cream (120 ml)
9. Biscuits roses, ground (optional)
10. A few unsalted pistachios, chopped coarsely

Directions

1. Preheat your oven at 180 C.
2. Wash the cherries.
3. Beat the eggs and yolk with the sugar.
4. Add the vanilla seeds and mix.
5. Dilute the cornstarch in the cold milk.
6. Add the flour and cornstarch to the previous preparation, with the cream. Mix well until homogeneous.
7. Grease small ramekins (or a larger dish) and sprinkle with sugar. Remove the excess.
8. Divide the cherries between them and pour the cream over.
9. Sprinkle with biscuits roses powder and place in the oven for 40 to 45 min, until golden. Remove. Eat lukewarm or cold.
10. When ready to serve, sprinkle chopped pistachios on top.

Notes