- Yield: servings
Clafouti is the quintessential home-baked dessert. It’s the bonne femme’s way of bringing something lovely and sweet to the table for her family, and it takes just minutes to stir together before popping in the oven. Keep in mind that the sides of the clafouti may rise while baking, but they will sink and even out nicely once cooled. And if the custard has a few cracks, count them as your badge of honor. You’re serving a charmingly rustic and authentic homemade French dessert. —Wini Moranville
- 12ounces pitted sweet cherries (fresh or frozen and defrosted)
- 3large eggs
- 1/2cup granulated sugar
- 1/2teaspoon vanilla extract
- 1tablespoon kirsch or cherry brandy
- Pinch salt
- 1/2cup all-purpose flour
- 1cup whole milk
- 1/4cup heavy cream
- 1/4cup confectioners' sugar
- If using defrosted frozen cherries, drain them well. Preheat the oven to 375F. Butter and sugar a 9-inch round nonmetal baking dish. Spread the cherries in the dish.
- In a large mixing bowl beat eggs, granulated sugar, vanilla, kirsh, and salt on medium speed of an electric mixer until well combined. Slowly beat in the flour, milk, and cream until combined. Pour the batter over the cherries.
- Bake until a thin knife inserted near the center of the clafouti comes out nearly clean and the top is a deep golden color, about 35 to 40 minutes. If top is brown before the custard is done, loosely cover with a sheet of foil. Place on a wire rack to cool, but serve warm. Just before serving dust the top of the clafouti with confectioners’ sugar and serve either in scoops or wedge-shaped slices.
—Recipe reprinted with permission from The Bonne Femme Cookbook by Wini Moranville (The Harvard Common Press, 2011).