by Nathalie Basha
I make this clafoutis recipe on random, dull weeknights when I want to change the atmosphere in my life. This is a dessert that comes from the French countryside, and in it’s classic form, it’s made with ripe sweet dark cherries. ln my opinion, I think it’s better as a breakfast (dessert for breakfast!!), because the base is more like a pancake/custard–it’s very eggy and SO GOOD. Make this when you feel bored, and you’ll have the perfect slice of the south of France.
You’ll find the recipe below the video.
1 lb. dark sweet cherries, fresh or frozen
1 cup whole milk
1/4 cup heavy cream
1/2 cup cake flour
4 large eggs
1/2 cup granulated sugar
pinch of salt
1/2 tsp. pure almond extract
Confectioners’ sugar for dusting
Preheat to 350 degrees F. Butter a shallow baking dish (9×9 pan works well). Arrange the cherries in the bottom of the dish.
In a saucepan on the stove, combine the milk and cream and heat on low until small bubbles appear around the edges of the pan. Remove from the heat as soon as the bubbles appear, then whisk in the flour. Pour it in very slowly, so the mixture doesn’t get lumpy. You’ll smell the flour begin to cook a little – this is ok.
In a separate bowl, whisk together the eggs, granulated sugar and salt. Pour in the almond extract, whisk some more. Whisk in the milk mixture, very slowly. (If you pour this too fast, the hot milk will cook the eggs). Pour the batter over the cherries in the dish. Place the dish on a baking sheet, and bake until browned, about 50 minutes. The clafoutis is done when the top is browned and firm, and when the edges pull away from the sides.
Let it cool off, but serve it warm. Dust with confectioners’ sugar, and eat!
Nathalie Basha, a Thousand Oaks resident, loves to travel all over the world and will take us on an adventures every “Travel Tuesday.”