+
0 (0)

Desserts

Cherry clafoutis

Cherry clafoutis
Maria Alejandra Cardona / Los Angeles Times

"Here we are! Here we are!” Valerie Gordon peers out the driver’s side window of her car at a small house on a residential street not far from the 101 freeway in Sherman Oaks. “This is it, right here,” she ... Read more

  • 1 ¼ cups milk
  • 3 eggs
  • 1 tablespoon vanilla paste or extract
  • 2/3 cup granulated sugar, divided
  • ½ cup all-purpose flour
  • 1/8 teaspoon kosher salt
  • 3 cups pitted whole cherries
  • 1 cup crème fraîche
  • 1 tablespoon powdered sugar
  • Salted butter for basting the skillet
  • Elderflowers, edible flowers or fresh fruit, for garnish

Step 1In a medium bowl, whisk together the milk, eggs, vanilla, flour, salt and 1/3 cup sugar.

Step 2Thoroughly coat an 8- to 10-inch cast iron or other heatproof skillet with salted butter.

Step 3Pour 1/3 of the batter into the prepared skillet and place on a grill or stove-top burner over medium heat. When the batter is almost set, sprinkle over the remaining 1/3 cup sugar and cover with the pitted cherries.

Step 4Pour the remaining custard over the cherries and place the skillet on the grill, covered, over indirect heat (or in a 350-degree oven). Bake until the clafoutis is puffy and golden brown, 30 to 40 minutes.

Step 5Lightly dust with powdered sugar.

Step 6Whip the crème fraîche with the remaining powdered sugar.

Step 7The clafoutis will settle into the pan as it cools and is best served slightly warm or at room temperature with sweetened crème fraîche and edible flowers or fruit.

Note: Adapted from a recipe by Julia Child. If cherries are not available, you can substitute 5 small apricots, halved. Bake as directed but substituting apricots for cherries, with the halved sides facing up.

HAVE YOU TRIED


Industrial-strength gingerbread dough
Industrial-strength gingerbread dough

Street's Kaya toast plate
Street's Kaya toast plate

Couscous with seven vegetables
Couscous with seven vegetables

Lobster martini
Lobster martini

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Mousse au chocolat
Barley thumbprints with honey and hazelnuts
Spiced pumpkin pie
Lucques' hazelnut brown butter cake