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Individual Cherry Clafoutis

Individual Cherry Clafoutis
A specialty of the Limousin region of central France, clafoutis is a custard studded with whole cherries. It is traditionally prepared in a large baking dish. Here, we use a silicone baking mold to create individual desserts that taste as delicious as the classic version. They make an impressive presentation for a dinner party or buffet.

Ingredients:

  • 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
      fresh cherries

Directions:

Preheat an oven to 400°F. Butter a 6-well silicone demi-sphere baking mold and place on a baking sheet.

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.
Hubert Keller, Chef/Owner, Fleur de Lys Restaurant, San Francisco