No other dessert puts me back at my grandmother’s table like a cherry clafoutis. My grandmother was a round one; she reminded us that she’d lived through the occupation and never wanted to be without again. Her Paris kitchen was large and faced a sunny courtyard. She grew lemons and tangerines just outside her window and had a imposing hutch filled with pilfered sugar packets, matchboxes and baking tins of every size and shape. My Mamie loved a good clafoutis because it came together in minutes and was easy enough to let me whisk while sitting at the table while she pitted half the cherries. When cherries went out of season, she’d replace them with apricots, and when summer turned to fall we would turn to pears.Print this recipe
A clafoutis can be baked in any vessel, but the thicker glass and ceramic baking and casserole pans with ensure a more even bake. I’ll whisk this dessert up just as I’m starting to cook dinner, and by the time the plates are cleared, the warm, silky clafoutis is ready to take out of the oven. Merci, Mamie!
|2 cups||Heavy cream|
|1 tsp||Vanilla extract|
|1 tsp||Almond extract (optional)|
|1/2 tsp||Kosher salt|
|1 lb.||Cherries, pitted|
|1 Tbsp||Butter, for the pan|
|2 Tbsps||Sugar, for the pan|
- Preheat oven to 375F. In a large bowl, whisk together your eggs, yolk, cream, milk and sugar and extracts. Add the flour and mix until combined.
- Butter the bottom and sides of an 8-10" ceramic or glass pan. Place the cherries in the pan and pour the custard over them.
- Bake for 25 minutes, then lower the temperature to 350F and bake another 20-25 minutes, or until the custard is just starting to set in the middle. Let your clafoutis cool for 20 minutes before cutting into it.