Clafoutis, it’s French, it’s delicious and it sounds mysterious, but the good news is that it’s not as daunting as the name would suggest. So what is it, well, for starters it is pronounced klah-foo-tee and it’s a baked cherry custard that my sister prepared when I visited Ottawa over the Canada Day weekend.
The unusual thing about the clafoutis is that you leave the pits in the cherries. The pits add to the flavor when its baking. More on this and my burnt tongue later.
Unfortunately, I don’t have any pictures of the process since I was “busy” playing soccer while it was being made.
Enjoying some sun and clafoutis on a sunny afternoon.
Clafoutis – Baked Cherry Custard
Recipe from France: The Beautiful Cookbook
- 1 1/2 pounds (750g) ripe black cherries, not pitted
- 2 eggs
- 1 egg yolk
- 1/2 cup (4oz/125g) sugar
- 2 1/2 oz (75g) butter, melted
- 2/3 cup (2 1/2 oz/75g) all purpose (plain) flour
- 1 cup (8 fl oz/250 ml) milk
- Vanilla sugar
Preheat oven to 400 degrees F (200 degrees C). Wash, dry and stem the cherries.
Butter an overproof china or glazed earthenware mold large enough to hold the cherries in a single layer. Place the cherries in it. Combine the eggs and yolk in a bowl, add the sugar and whisk until the mixture is pale in color. Whisk in the butter. Sift in the flour and mix well, then mix in the milk. Continue beating until the batter is smooth, then pour over the cherries.
Bake for 40 minutes or until browned. Remove the clafoutis from the oven and sprinkle with vanilla sugar. Serve lukewarm, from the baking dish.
The recipe says it serves 6, but we were about 10 and everyone got a good sized piece, even though a second slice would have been nice!
My sister has made this before, so I asked for some additional tips to help out a novice Clafoutis-er. (I think that makes sense, maybe not?)
1 – Butter the pan very well.
2 – Her personal preference is to not sprinkle sugar on top. Why? She just thinks it’s unnecessary.
3 – Use vanilla sugar (like the recipe calls for)
4 – Let is cool for about 30-40 minutes, the pits are hot! My poor tongue can vouch for that. Not that I have done this, but it was like putting a stone in my mouth that had been sitting in a fire for days!
5 – It doesn’t have to be just cherries, it’s also great with cranberries in the fall and peaches when they’re in season.