Perfect Cherry Clafoutis

• Produce

  • 1 Granulated sugar to sprinkle on cherries
  • 1 Mint, fresh leaves

• Refrigerated

  • 2 Eggs, large
  • 1 Yolk from large egg

• Baking & Spices

  • 7 tbsp All-purpose flour
  • 1/2 tsp Almond extract, pure
  • 1 Confectioners' sugar
  • 8 tbsp Granulated sugar
  • 2 pinches Kosher salt or sea salt
  • 2 tsp Nielsen-massey vanilla extract, pure such as

• Dairy

  • 1 Butter, unsalted
  • 1/4 cup Heavy cream
  • 3/4 cup Whole milk

• Other

  • 2½ cups (378 grams sour (tart cherries, stemmed and, if desired, pitted
  • Fresh sour (tart cherries with stems, optional

Found on wickedgoodkitchen.com

Description

Ingredients

• For the Clafoutis
• 2½ cups (378 grams) sour (tart) cherries, stemmed and, if desired, pitted
• 7 tablespoons (53 grams) all-purpose flour
• 6 tablespoons (75 grams) granulated sugar
• 2 pinches of kosher salt or sea salt
• 2 large eggs (mine weighed 100 grams w/o shells)
• 1 yolk from large egg (mine weighed 18 grams)
• ¾ cup (180 ml) whole milk
• ¼ cup (60 ml) heavy cream
• 2 teaspoons (10 ml) pure vanilla extract, such as Nielsen-Massey®
• ½ teaspoon (2.5 ml) pure almond extract, optional
• Unsalted butter for baking dish
• 2 tablespoons (25 grams) granulated sugar for baking dish, optional
• Extra granulated sugar to sprinkle on cherries, optional
• For the Garnishes
• Confectioners’ sugar
• Fresh sour (tart) cherries with stems, optional
• Fresh mint leaves, optional

Directions

• Arrange oven rack in lower third of oven and preheat oven to 350ºF (180ºC). Generously grease an 8-inch (20cm) round baking dish or pie plate with butter or shortening. (I like to use my French round Pillivuyt baker.) If desired, dust with granulated sugar by turning dish to coat evenly.
• Prepare the Clafoutis: Place sour cherries into the prepared dish in a concentric circular pattern covering the entire bottom. If desired, to sweeten the sour (tart) cherries, sprinkle with 2 to 3 tablespoons of sugar. Set aside while preparing the batter.
• In a small bowl, whisk together the flour, sugar and salt until well combined. In a medium bowl, beat the eggs and yolk with a fork or whisk until well blended and frothy. Using a 1-cup liquid measuring cup, measure the whole milk and cream; blend in the vanilla extract and, if desired, the almond extract.
• Gradually whisk into the beaten eggs the flour and milk mixtures, beginning and ending with the flour (in about 3 batches), until the batter is smooth and no lumps remain. The batter will be very thin and resemble batter for crepes. Immediately, using a rubber spatula, pour and scrape the batter over the cherries.
• Bake in preheated oven until completely set, puffed and golden brown, about 35 to 40 minutes. (In my oven, 38 minutes was perfect.) Dust with confectioners’ sugar before slicing and serving warm.
• If desired, garnish each serving plate with fresh mint leaves. When in season, garnish serving plates with sour cherries with their stems and leaves intact for a special presentation.