Categories: Dessert, not tried
Ingredients
- 1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon finely grated lemon zest
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Powdered sugar
Directions
-
Preheat oven to 375°F. Butter cake pan or 8 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.