Baked in individual ramekins, this French dessert is easy to prepare and makes for an elegant presentation.
- Unsalted butter for ramekins
- 1 cup jarred pitted sour cherries
- 2 Tbs. kirsch or brandy
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- Pinch of salt
- 1 cup milk
- 4 eggs
- 1 tsp. vanilla extract
- Confectioners’ sugar for dusting
Prepare the cherries
Preheat an oven to 375°F. Butter six 1-cup ramekins or ceramic baking dishes.
Put the cherries in a bowl, add the kirsch and stir gently to coat. Let stand for 5 minutes.
Assemble the clafoutis
Meanwhile, in a bowl, sift together the flour, granulated sugar and salt. Whisk in the milk and eggs until a smooth batter forms, then whisk in the vanilla.
Spread the cherries evenly in the prepared ramekins. Whisk any kirsch remaining in the bowl into the batter. Slowly pour the batter over the cherries, being careful not to dislodge them.
Bake the clafoutis
Bake until the clafoutis are puffed, the edges are browned and the centers are lightly browned, about 30 minutes. Immediately dust with confectioners’ sugar shaken through a sieve and serve. Serves 6.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).