Clafouti modified from a recipe in Bon Appétit magazine, September 2001; Sauce from Paulding & Company.
Yield: 8 servings
- 1 lb. dark sweet cherries, pitted
- 2 tablespoons plus 1/2 cup sugar
- 1 tablespoon cornstarch
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 oz. (1/2 stick) butter
- 3/4 cup whole milk
- 1/3 cup almonds, toasted, cooled
- 1/4 cup all purpose flour
- 1/8 teaspoon salt
- Vanilla ice cream
- Cherry Sauce (see below)
- Powdered (confectioners) sugar
Preheat oven to 325°F. Generously butter eight 1-cup custard cups.
Mix cherries, 2 tablespoons sugar, and cornstarch in large bowl. Divide among prepared cups.
Toast almonds in the oven until lightly browned, about 8 minutes (check after 5; be sure not to burn!)
Whisk eggs, vanilla, and remaining 1/2 cup sugar in medium bowl until well blended. Cook butter in heavy small saucepan over medium-low heat until butter begins to brown, about 3 minutes. Add butter to egg mixture and whisk to blend. Whisk in milk.
Finely grind cooled almonds, flour, and salt in processor. Stir nut mixture into custard. Pour custard over cherries, dividing equally.
Bake clafoutis until set in center, about 35 minutes. Run knife around sides of clafoutis to loosen. Slide out onto plates. Serve clafoutis warm or at room temperature in a flat soup plate, with a quenelle of ice cream and a drizzle of cherry sauce around the outside. Top with powdered sugar (shake or strain).
- 1 cup fresh cherries, pitted, halved
- 1/4 cup water
- 2 Tbs. sugar
- 2 teaspoons kirsch (clear cherry brandy)
- 1 tsp. lemon juice
- 1 rounded teaspoon cornstarch
Cook together for about 5 minutes, until thickened and clear.