I saw this recipe in my latest edition of Bon Appetit magazine and knew I had to make it. It looks (and I found, smells) like summer. It is the perfect recipe to have it your summer rotation, especially if you like to entertain. It uses simple, fresh ingredients, is very quick to prepare and really just offers that simple fresh summer taste that is unbeatable. I already have a list of other seasonal fruits to adjust the recipe with, so stayed tuned soon for black raspberry clafouti, peach clafouti, raspberry and mint clafouti, blueberry clafouti… I actually cut the original recipe in half when I made it, so you will see that it made 4 individual servings in ramekins for me. If you follow the recipe below don’t be surprised when it makes a full cake or numerous ramekins, be delighted!
1 pound fresh cherries, steamed and pitted
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all purpose flour
1/2 cup sugar
3/4 tsp finely and freshly grated lemon zest
3/4 tsp vanilla
1/2 tsp kosher salt
powdered sugar (to dust after baking)
You will need a 10″ spring form pan or 8 ramekins
Preheat the over to 375. Butter pan or ramekins. Spread the cherries in a single layer in the pan or dishes.
Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.