This is the best version of clafouti I have ever tasted: It is short on flour, long on custard, and the butter gives it an added depth of flavor. Remove the pits if you like. If you leave the pits in the cherries, be sure to warn your guests so they don't crack their teeth!
This recipe was reprinted from ‘French Farmhouse Cookbook’ by Susan Herrmann Loomis. Buy the full book on Amazon.
Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Butter and lightly flour a 9 and a half-inch nonreactive round tart pan or baking dish.
Step 2
Place the cherries in the tart pan.
Step 3
Combine the flour and the salt in a large bowl and mix with your hands. Whisk in 1 cup of the milk until smooth. Then add the eggs one by one, whisking briefly after each addition. Whisk in the vanilla sugar, the remaining 1 cup milk, and the vanilla extract.
Step 4
Pour the batter over the cherries. Dot the batter with the butter, place it on the center rack of the oven and bake until it is golden and puffed, about 25 minutes. Remove it from the oven and let it cool thoroughly before serving.
