"A clafoutis is a simple baked custard that lets the fruit shine. Clafoutis originates from the Limousin region of France, renowned for its agricultural products. Traditionally, cherries are baked into the clafoutis without pitting them, lending a bitter-almond taste to the custard. Cherry pits contain benzaldehyde, a chemical also found in almond extract. If you prefer to pit them, add 1/8 teaspoon almond extract to the batter."
Skillet Cherry Clafoutis
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- Recipe Card
Prep time 40mins
Cook time 15mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 pound (500 grams) fresh cherries
- 2/3 cup (100 grams) granulated sugar
- 1 cup (125 grams) all-purpose flour
- 3 large eggs
- 1 1/4 cup (300 ml) whole milk
- 1 teaspoon vanilla extract
Method
Step 1
Preheat the oven to 350°F (180°C). Generously butter a 9-inch (24-cm) round baking dish.
Step 2
Wash and stem the cherries, but do not pit them. Dry them and place them in a single layer in the baking dish.
Step 3
In a large bowl, whisk together the flour and salt.
Step 4
In a small bowl, beat the eggs, then stir them into the flour. Pour in the milk and vanilla extract, whisking until it forms a uniform mixture.
Step 5
Pour the batter evenly over the cherries.
Step 6
Bake for 35 – 40 minutes, until the custard is just set. It will be puffed and brown. Clafoutis can be served warm, at room temperature or cold.