Sunday, February 7, 2016

Cherry Clafoutis كلافوتيس بالكرز

Serving: 6-8
Active Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes
  • 1 tsp unsalted butter, to grease the pan
  • 1 tbsp flour, to dust the pan
  • 1/2 cup flour
  • 3 eggs, room temperature
  • 1/2 cup caster sugar
  • Pinch of ground sea salt
  • 3/4 cup double cream
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 2 punnets of fresh cherries, washed with stems off
  • 1 tbsp powdered sugar, for dusting

Preparation Method:
  1. Preheat the oven to 175°C
  2. As the oven heats, prepare a baking dish or pan – I used a 23cm round springform pan, which I greased with about a teaspoon of butter and lightly dusted with a tablespoon of flour (empty excess flour by flipping the pan)
  3. Place a circular parchment paper at the bottom, and grease with butter
  4. Cover the bottom of the pan by carefully laying the cherries on the parchment paper in one even layer
  5. In a large mixing bowl (or a stand-mixer), whisk eggs until they begin to foam
  6. Add the 1/2 cup flour into the eggs, and continue whisking until completely incorporated
  7. Continue mixing as you add the sugar and salt to the egg mixture
  8. Finally add the cream, milk and vanilla into the egg mixture and whisk until completely incorporated
  9. Pour the egg batter over the cherries slowly
  10. Place the dish on top of a baking sheet (in case of spillage), and bake on the middle rack of the oven for 30-40 minutes, when the clafoutis is a beautiful golden brown and when an inserted cake tester comes out clean
  11. Remove the clafoutis from the oven, and lightly dust with powered sugar
  12. Serve warm, and enjoy!