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Clafoutis

Welcome back! 
Today, we have another classic French dessert: Clafoutis! This is actually a really simple recipe that brings out the flavor of your fresh cherries, while the batter supports the flavor and texture. It is traditionally made with black cherries, but many other varieties can be made with different fruits, depending on what you have. However, then it becomes a flaugnarde, which is basically the same thing.

Clafoutis


Makes a 9" tart

Ingredients:

  • 300 milliliters milk
  • Half a vanilla pod (or 1 teaspoon vanilla extract)
  • 3 eggs
  • 1/4 - 1/3 cup sugar
  • 1/2 cup flour
  • 1 tablespoon kirschwasser (optional)
  • 400 grams cherries, pitted

Directions:

  1. Prepare the vanilla milk:
    1. Pour the milk into a pot
    2. Cut the vanilla pod half in half again, but lengthwise this time (so two long strips). Scrape the seeds into the milk, but also put the pods into the milk.
    3. Put this milk on the stove on low heat and stir gently until it starts to bubble around the edges of the pot.
    4. Cool to room temperature and remove the vanilla pods.
    5. If you're just using vanilla extract, just mix it with the milk. No need to heat or anything.
  2. Mix all the ingredients together, with the exception of the cherries, of course. A blender works very well for this, a few seconds and it's all fully incorporated.
  3. Grease a round pan and pour the batter in.

  4. Arrange the cherries to evenly fill the pan space.

  5. Bake in the oven at 350°F for 30 minutes.
Pitting the cherries obviously makes eating the clafoutis much easier, but it also causes the cherries to leak some juice, and so the top can get a little splotchy. Also, since this is a relatively simple recipe, we decided to go the extra mile with the vanilla pod, which adds a nice speckled look to the finished tart but also a very distinct fresh vanilla flavor. Lastly, it is important to note that the kirschwasser is not a very traditional addition (after all, this is a French dish), but since we had some because of the Black Forest Cake, we decided to add a little in, and it gives the clafoutis a nice additional flavor.

-Chefpo
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