With all this talk of ‘Bastille Day’ lately I’ve been craving french food like crazy this week. Sure I celebrated with a nice steak au poivre (with french fries – obvs) on Monday night but somehow it wasn’t quite enough to satisfy my french appetite. I needed dessert too! Finally after three days of fantasizing about every french dessert possible I decided to make mini clafoutis.
If you’re not familiar with clafoutis, I guess the best way to describe it would be to compare it to a flan. It’s very easy to make and even better – you can fill it with any fruit you like (plum, peach, pear, raspberry…). I went with the traditional cherry filling because it’s my favorite and it always reminds me of my childhood (my grandmother made a killer cherry clafoutis).
Now, clafoutis ‘traditionalists’ (for there are such people – don’t mess with French people and their food) will tell you that you should always leave the pits in the cherries you use for your clafoutis as it gives it more flavor. However, I personally really can’t be bothered sorting through pits while I’m eating my dessert so I always pit the cherries beforehand. It also means that I can eat my clafoutis faster which I’m quite happy about…
Ingredients (Serves 6)
3/4 cup flour
1/3 cup sugar
1/2 tsp vanilla extract
500g cherries, pitted
1 cup whole milk
3 tbs butter, melted + 1tbs butter for greasing
pinch of salt
confectionery (icing) sugar for dusting
Yummy idea: soak the cherries in 2tbs of kirsch liquor for two hours prior to using them.
Shortcut: use a blender to mix all of the batter ingredients together.
♥ Pre-heat your oven to 180 degrees Celsius.
♥ Grease a baking dish (or 6 ramekins) with 1 tbs of butter and set aside.
♥ In a large bowl whisk together the eggs, sugar, salt and vanilla until well combined. Sift in the flour, continue to whisk, and then slowly add the melted butter followed by the milk.
♥ Arrange the cherries in the baking dish and pour the batter over.
♥ Bake for about 45 min (30 min if using ramekins) or until the custard is set. The top should be slightly puffed up and golden.
♥ Sprinkle with icing sugar and enjoy warm.
Bon appetit! x