Individual Cherry Clafoutis
- 2 Tbs. blanched almonds, toasted
- 1/2 vanilla bean, split and seeds reserved
- 6 Tbs. sugar
- 3 Tbs. all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/4 cup cream
- 1/2 Tbs. kirsch
- 24 canned cherries, drained, or pitted
In a food processor, process the almonds until finely ground. Add the vanilla bean seeds, sugar, flour, eggs, milk, cream and kirsch and pulse until just blended. Let the batter rest for 10 minutes. Divide the cherries among the prepared wells. Pour the batter over the cherries, dividing evenly, and bake until puffed and golden brown, about 35 minutes.
Immediately invert the mold onto a wire rack and remove the clafoutis, using a toothpick to gently loosen them, if needed. Let cool for 30 minutes before serving. Makes 6 clafoutis.