Ingredients
- 3/4 Pound Cherries, pitted (about 2 cups)
- 1 Tablespoon Unsalted Butter, softened
- 3 each Eggs
- 6 Tablespoons Granulated Sugar, divided
- 2/3 Cup Milk
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Almond Extract (Optional)
- 1/4 Cup Powdered Sugar (Optional)
- 2/3 Cup All-purpose flour
Directions
Pit the cherries: remove the stem, and place a cherry on the mouth of the bottle. Use a chopstick to press down through the top of the cherry and pop the pit out into the bottle.
Preheat the oven to 350°F/175°C.
Grease a 9-inch pie pan with butter, then sprinkle it with one tablespoon of the sugar, turning the pan to coat the sides lightly with sugar, and shaking off the excess. Arrange the pitted cherries evenly in the buttered pie dish.
In a blender, add eggs, the rest of the sugar, milk, salt, vanilla extract, and almond extract (if using). Blend on high speed until the batter is fully mixed and frothy, about 30 seconds to 1 minute. The batter will be very thin.
Pour the batter into your prepared pan, and bake until the custard is firm and golden brown, about 30 to 35 minutes.
Once baked, allow the clafoutis to cool slightly, and then dust it with the powdered sugar.
Chef Tips
Do not over-bake this dish. Baking it for too long could result in a rubbery clafoutis. As soon as the clafoutis is golden around the edges, puffed up, and just set, it is ready to come out of the oven.
Cutie-patootie cherry clafoutis is such a show-off — but so easy to make, you’ll feel like you’re cheating when everyone oohs and ahhs as you cut in to reveal those big, juicy cherries.
SOURCE: TIPHERO.COM
