Cherry Clafouti

Name: Cherry Clafouti
Yield: 4 servings
Ingredients: 1 1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained; 1 1 cup whole milk; 1 1/4 cup heavy whipping cream; 1 4 large eggs; 1 1/2 cup all-purpose flour; 1 1/2 cup sugar; 1 3/4 teaspoon finely grated lemon zest; 1 3/4 teaspoon vanilla extract; 1 1/2 teaspoon kosher salt; 1 Powdered sugar; 1 10" springform cake pan or eight 2/3 or 3/4-cup ramekins or custard cups

From the kitchen of Carly

A French custard cake that bakes around fresh cherries, emerging golden and wobbling slightly at the center. Lemon zest and vanilla perfume the silky filling. Dust with powdered sugar and serve warm, when it's most tender and forgiving.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
11 cup whole milk
11/4 cup heavy whipping cream
14 large eggs
11/2 cup all-purpose flour
11/2 cup sugar
13/4 teaspoon finely grated lemon zest
13/4 teaspoon vanilla extract
11/2 teaspoon kosher salt
1Powdered sugar
110" springform cake pan or eight 2/3 or 3/4-cup ramekins or custard cups

Instructions

Preheat oven to 375°F. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
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.