The Best Cherry Clafoutis Recipe Ever

/ Wednesday, August 15, 2012

Clafoutis is one of my boyfriend's favorite desserts. If I had that nugget of information when we started dating, I would have made him this recipe a lot sooner. You see, my clafoutis is pretty perfect.

The first time he tasted it was about 6 months in. Friends were coming over for dinner and I decided to bake a pear clafoutis to end the meal with (mostly because it requires so few ingredients and his apartment at the time was not stocked for baking). Years later I still enjoy thinking about his reaction to that first slice. I guess I don't make it nearly as often as I should. But every once in a while I'm a good partner...

SERVES: 8 to 10

Unsalted butter, for the pan
1 to 2 cups sweet bing cherries, pitted, or other sliced fruit
3/4 cup all-purpose flour
3/4 cup sugar, plus more for sprinkling 
Pinch of salt
4 large eggs 
2 cups heavy cream
1 to 2 vanilla beans, seeds scraped 
Confectioners' sugar, for dusting
Creme fraiche, for serving

1. Preheat the oven to 375˚. Brush a skillet or baking dish with butter, then arrange the cherries in the prepared skillet; set aside. 
2. Whisk the flour, sugar and salt in a large bowl. Add the eggs, one at a time, whisking between each addition. Slowly whisk in the cream, then whisk in the vanilla seeds. 
3. Pour the batter over the cherries in the skillet. Sprinkle the top with granulated sugar and bake until firm, about 50 minutes. Dust with confectioners' sugar. Serve dolloped with creme fraiche. 

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