Cherry Clafoutis

Clafoutis defies a truly comprehensive description. It's part custardy flan, part pancake, part coffee cake, and a distant relation to the soufflé -- while not really being any of these things. What it actually is, is an iteration of the amazingly versatile eggs/milk/flour matrix that comprise the batter for crêpes, Yorkshire puddings, and Dutch babies (and more), neatly proportioned to create a simple French country dessert.

Just like the eternal cakey vs fudgy brownies debate, there are different styles for clafoutis. This one is decidedly more like a set custard than a cake, with a glossy interior revealed when sliced up to serve. A bit more flour would make it cakier, but might therefore also benefit from a bit of leavening agent.

The quality of the cherries counts, here. If your cherries are bland, the clafoutis will not be as good.

Clafoutis aux Cerises

Adapted from Everyday French Chef

400 grams fresh, sweet cherries
70 grams (1/3 cup) flour
80 grams (1/3 cup) granulated sugar
pinch of salt
1 teaspoon vanilla extract
2 large eggs
175 mL (3/4 cup) whole milk
2 tablespoons whipping cream
1 tablespoon icing sugar

Butter, for greasing the casserole dish.

Preheat the oven to gas 180°C (350°F), with a rack in the middle.

Wash and gently dry the cherries, remove any stems, and remove the pits (I use an olive pitter).

Lightly butter a small (1 litre / 4 cup) casserole or baking dish. Add as many of the cherries as you need to form a single layer (not too tightly packed - there needs to be a little room for the batter).

In a small mixing bowl, combine the flour, sugar, and salt. Whisk to combine.

In a medium mixing bowl, whisk the eggs thoroughly until they are perfectly integrated and foamy.

Add the dry ingredients to the eggs and stir through. Next, add the milk, cream, and vanilla extract. Mix until smooth.

Pour the batter evenly over the cherries. Place the dish in the oven and bake for 25 minutes, or until the clafoutis is golden and still a little wobbly in the middle. Sift the icing sugar over the clafoutis and return it to the oven until it is firm in the middle, about 5 minutes more. Check for doneness with a toothpick or sharp, clean knife in the middle. If it comes out clean, the clafoutis is ready. If not, bake it for a few minutes more.

Serve warm. If you are preparing the clafoutis in advance, reheat it gently before serving. Serves 4.