We are in the midst of summer, and as I am spending some time visiting my boyfriend in California, the fruit here is overwhelmingly sweet and abundant. Cherries are in season, and we had some guests over last week who brought us a big bag of sweet bing cherries, which had us worried because cherries don’t last very long in the fridge. If only I had an ice cream maker, I would have made cherry vanilla ice cream, one of my favorite flavors growing up. My boyfriend asked me what I could bake cherries into, and of course cherry pies and cobblers came to mind, but I remembered a French dessert that I had read about but never made before, the cherry clafoutis.
“Kla-foo-tee”, that’s how it’s pronounced in French. The clafoutis is a custard cake baked with fruit, a French countryside dessert/breakfast cake that was traditionally made with unpitted cherries. The pits of the cherries lend the clafoutis an almond flavor, but make it difficult to eat, so these days cherry clafoutis generally uses pitted cherries, but of course lack the almond aroma. The cake is a combination of a custard and crepe batter, baked so that the center is still custard-y and the edges are browned and chewy. It’s a delicious combination of flavors and textures, and versatile enough to be served for breakfast, brunch, or dessert. Its only drawback is that it should be served fresh and warm, because I’ve heard it’s not as good later (I can’t confirm this fact, since… we ate our entire cherry clafoutis straight out of the oven… oops!) Yeah, it was really good warm haha. Making the clafoutis worked out well for our need to use up the fresh cherries – this dessert uses a lot of them (I used up 24 cherries for a 4-serving portion!), and accommodates for either fresh or frozen/jarred cherries. Plus you don’t need any fancy ingredients and everything comes together pretty quickly once you’ve pitted your cherries.
My recommendation, if you decide to make your own cherry clafoutis, is to pit the cherries ahead of time (I did mine the night before while watching TV), so that when you wake up in the morning to throw this together, you’ll have gotten the hard part out of the way already. And if you have almond extract, add a touch of it to really bring out the flavors. Just… don’t forget about your milk on the stove like I did heh, burnt milk is never a fun thing.
Cherry Clafoutis (serves 4)
Recipe adapted from Bon Appetit
- 1/2 lb. fresh cherries, a little more than 1 cup or about 20-25 cherries, stemmed and pitted (see step 1 below)
- 1/2 cup milk
- 2 tbsp heavy whipping cream
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp finely grated orange zest
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- Powdered sugar for serving
1. If you are using fresh cherries, pit them first (unless you want to go traditional, in which case I would warn your loved ones lest they break a tooth). If you have a cherry pitter, well I’m envious lol. Otherwise you can just use your hands, by making a slit at the tip of the cherry with your thumbnail and then digging out the pit. Watch out for cherry juice, it stains pretty well. If cherries are not in season, you can also use pitted frozen cherries or bottled cherries, just thaw/drain and proceed the same way.
2. Preheat oven to 375 degrees F. Butter a 9×5″ bread pan (or you can use a 7″ tart or cake pan, as well as smaller ramekins, depending on your preference).Line the bottom of the pan with the pitted cherries.
3. Combine the milk and heavy cream in a small saucepan and heat on medium heat until just starting to simmer (watch it carefully, it’ll boil over fast!) Set aside.
4. Mix together eggs, flour, sugar, orange zest, vanilla, and salt in a separate bowl. Slowly whisk in the hot milk mixture, to prevent cooking the eggs. Stir until smooth, the batter will be thin. Gently pour the custard batter over the cherries in the pan, tap the pan if needed to let the batter settle.
5. Bake for about 35-40 minutes, until the tops are a golden brown. The clafoutis will puff up in the oven, and the edges may get more browned than the center, but you’ll want to make sure the center starts to just brown lightly so that you know it’s set. The cherries will give off their juice during the baking process as well. Whatever you do, try not to open the oven door, because the clafoutis will deflate when you do. So save that for when you are done baking.
6. Remove pan from oven, allow to cool for 3 minutes. Then run a knife around the edges to release from the pan (I didn’t even need to do this, the shrinking of the clafoutis did that by itself). Cut into wedges and serve warm with a dusting of powdered sugar. Enjoy!
P.S. I apologize for the lack of posts lately, it’s been a busy year of medical school, and only now am I finally finding some time to update. I still have so much that I’ve made that I want to post, and at the same time I am making more goodies, so the posts will trickle in as I find time to squeeze it in. Thanks for reading!