David Lebovitz’s Cherry Clafoutis
Prep: 30 mins Bake: 45 mins Total: 1.25 hours
Ingredients:
● 1 1/4 pounds (570g) sweet cherries
● 3 large eggs, at room temperature
● 1/2 cup (70g) all-purpose flour
● 1 teaspoon vanilla extract
● 1⁄2 teaspoon almond extract
● 1/2 cup (100g) plus 3 tablespoons (45g)sugar
● 1 1/3 cup (330ml) whole or low-fat milk
● Softened butter, for preparing the baking dish
Instructions:
1. Stem and pit the cherries. Lay them in a single layer in the baking dish.
2. Mix the eggs, flour, vanilla and almond extracts, 1⁄2 cup sugar, and milk until smooth in a standard blender, or using an immersion blender and a bowl.
3. Pour the batter over the cherries and sprinkle the fruit and batter with the 3 tablespoons of sugar.
4. Bake the clafoutis until the custard is set; a knife poked in the center should emerge relatively clean. It’ll take about 45 minutes.