Limousin Cherry Clafoutis

Ingredients

Equipment Needed

• •10-inch round baking dish or cast iron skillet
• •Fine-mesh sieve for dusting
• •Large mixing bowl
• •Whisk

Instructions

1. 1

   Prepare the dish

   Preheat your oven to 375°F (190°C). Generously butter a 10-inch round baking dish or cast iron skillet, working the soft butter into every corner. Sprinkle two tablespoons of sugar over the butter, tilting the dish so it coats the bottom and sides evenly. This creates a delicate crust that keeps the custard from sticking and adds a gentle sweetness to the edges.

   A shallow dish works better than a deep one. You want the custard layer thin enough to set properly, with cherries visible throughout.
2. 2

   Arrange the cherries

   Scatter the unpitted cherries in a single layer across the prepared dish. They should nestle close together but not pile on top of each other. Some space between them allows the batter to surround each cherry completely. Do not worry about perfect arrangement. The beauty of clafoutis is its rustic honesty.

3. 3

   Make the batter

   In a large bowl, whisk the eggs and sugar together until the mixture lightens in color and falls in ribbons when you lift the whisk, about two minutes of steady work. Add the cream, milk, vanilla, almond extract, and salt. Whisk until smooth. Sift in the flour and whisk gently until no lumps remain. The batter should be thin and pourable, like heavy cream.

   Sifting the flour prevents lumps and keeps the custard tender. If you skip this step, you may find pockets of raw flour in your finished clafoutis.
4. 4

   Pour and bake

   Pour the batter slowly over the cherries, letting it find its way around them naturally. The cherries will shift slightly and some will bob to the surface. This is fine. Place the dish in the center of your oven and bake for 40 to 45 minutes. The clafoutis is done when the top is puffed and golden, the edges have pulled away slightly from the dish, and the center no longer jiggles when you shake the pan gently.

5. 5

   Rest and dust

   Remove from the oven and let the clafoutis rest for ten minutes. It will deflate as it cools, settling into soft, pillowy folds around the fruit. This is not a failure. This is exactly right. Just before serving, dust generously with powdered sugar through a fine sieve. The white sugar against the golden custard and dark cherries is half the beauty.

   Serve warm, not hot. The flavors open as the custard cools slightly, and your guests will not burn their tongues on molten fruit.

Chef Tips

• •The unpitted cherries are traditional and worth the small inconvenience. Warn your guests, of course. The pits release a subtle almond fragrance during baking that pitted cherries simply cannot provide. If you must pit them, do so, but know what you are giving up.
• •Seek out cherries from a farmers market or orchard in June and July. Bing, Lambert, or any dark sweet variety works beautifully. Sour cherries make a different dessert entirely, tangier and less custardy. Both are good. They are not the same.
• •This batter can be made several hours ahead and refrigerated. Let it come to room temperature before baking, or add five minutes to your cooking time.
• •A splash of kirsch, the clear cherry brandy from Alsace, stirred into the batter honors the fruit in a deeper way. One tablespoon is enough. It should whisper, not shout.

Advance Preparation

• •The batter can be prepared up to four hours ahead and refrigerated. Whisk briefly before pouring over cherries.
• •Clafoutis is best served the day it is made, ideally within two hours of baking. It does not reheat well, and refrigeration dulls the texture.
• •If cherries are not in season, frozen sweet cherries can be used. Spread them on a towel to thaw and absorb excess moisture before arranging in the dish. The result will be slightly different but still good.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)