This truly is my *OWN* recipe. For years, I've had a recipe stashed away for cherry clafouti from Martha Stewart. I finally decided to pull it out. It called for almonds (we have nut allergies in this house) and LOTS of eggs. So, I researched a few other clafouti recipes. Turns out, *4* eggs (WAY less than the Martha recipe) was *too* much for some people. Hmmm... what to do? Nothing left to do but experiment! And, I came up with something that definitely satisfied my taste buds.
Two points before venturing out on making a clafouti of your own...
1). If you don't like custards or flans... you won't like this recipe (no matter how many eggs you omit).
2). If you don't like cherries (like my husband)... you DEFINITELY won't like this recipe. But, you're in luck! You can substitute lots of other fruits for the cherries. *wink* *wink*
3). Serve this WARM. When we brought it to the party, I forgot to remind the hostess not to refrigerate it... and to REHEAT before serving. It's *not* good cold!
***As you know, measurements and instructions need to be very specific when it comes to baking.***
Here's my recipe...
1 Tbs unsalted butter *at room temperature*
1/3 C, plus 1 Tbs granulated sugar
3 large eggs *at room temperature*
6 Tbs. all-purpose flour
1 1/2 C heavy whipping cream
2 tsp pure vanilla extract
1 tsp grated lemon zest (approx. 1 lg. lemon)
1/4 tsp. kosher salt
1 lb. fresh red cherries *pitted*
1 Tbs. turbinado sugar
Powdered sugar (for serving)
Vanilla bean ice cream (for serving)
Preheat the oven to 375 degrees.
Start pitting the cherries. If you're lucky, you'll be able to get your hands on one of these. They're freakin' adorable, and sure to get your kids in on the action. But, if you're like me, your Bed Bath and Beyond will suck and not carry them. Not to worry, just buy a cherry pitter (about $13) and do it yourself.
After the cherries are pitted, butter a 9" square baking tin with the unsalted butter. Then, sprinkle the pan with the 1 Tbs of granulated sugar. In an electric mixer fitted with a whisk (or whisking by hand), beat the eggs and 1/3 C granulated sugar on med-high until fluffy (about 3 min.).
Switch the mixer to low speed and add the flour, cream , vanilla extract, lemon zest and salt. Beat until combined; set aside for 10 minutes.
Meanwhile, arrange the pitted cherries on the bottom of the baking tin. Then, pour the batter over the tops of the cherries. Sprinkle with the turbinado sugar. Bake for 40-45 minutes (until the top is golden brown and the custard is firm).
To serve... sprinkle with powdered sugar. Serve warm, topped with a scoop of vanilla bean ice cream. YUM!
If there are left-overs... just refrigerate them, and reheat! (This has been serving as a very yummy breakfast treat for me over the last several days).
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