I've always wanted to try a clafoutis recipe when I first saw it from 80 Breakfasts site here, dated 17/04/2008. From the name of the dessert alone, it sounded legitimately French. And from the site's photos, it looked more daunting than any kind of sweet temptation.
Now fast track to summer 2009 in Sydney. Stone fruits are abundant in the summer, and cherries were coming in big supply, fast and cheap. And so it was just timely. Summer, holidays, fun, food and family. The holiday season is always a great way to try something new. There's a lot more taste testers around, with all the picnics, barbeques and parties.
I got this cherry clafoutis recipe from the Sydney Morning Herald LIFE section, issue 18-20 December 2009. "Clafoutis is a baked custard, traditionally made with unpitted cherries. This version is adapted from the book Tartine."
The recipe actually called for baking in eight small quiche moulds, but I opted to up-size it using an 8-inch pie dish*.
I got this cherry clafoutis recipe from the Sydney Morning Herald LIFE section, issue 18-20 December 2009. "Clafoutis is a baked custard, traditionally made with unpitted cherries. This version is adapted from the book Tartine."
The recipe actually called for baking in eight small quiche moulds, but I opted to up-size it using an 8-inch pie dish*.
Ingredients
1 tbsp unsalted butter, for greasing moulds
500 ml milk
150 g caster sugar, plus 50g for topping
1/2 vanilla bean
a pinch of salt
3 eggs, large
50g plain flour
340g cherries
Preheat oven to 200 degrees C.
Butter eight small quiche moulds or pie dishes.*
In a small saucepan, combine milk, 150g caster sugar, vanilla bean (split and scraped) and salt.
Place over a medium heat, stirring to dissolve sugar until almost boiling.
Break 1 egg into a mixing bowl.
Add flour and whisk until mixture is free of lumps.
Add remaining eggs and whisk until smooth.
Slowly ladle hot liquid into egg and flour batter, whisking constantly.
Pour into buttered moulds and distribute cherries evenly.
Bake for 15 minutes.
Remove from oven and sprinkle remaining sugar on top.
Raise heat to 220 degrees C and bake for 10 minutes.
Allow to cool slightly before serving.
1 tbsp unsalted butter, for greasing moulds
500 ml milk
150 g caster sugar, plus 50g for topping
1/2 vanilla bean
a pinch of salt
3 eggs, large
50g plain flour
340g cherries
Preheat oven to 200 degrees C.
Butter eight small quiche moulds or pie dishes.*
In a small saucepan, combine milk, 150g caster sugar, vanilla bean (split and scraped) and salt.
Place over a medium heat, stirring to dissolve sugar until almost boiling.
Break 1 egg into a mixing bowl.
Add flour and whisk until mixture is free of lumps.
Add remaining eggs and whisk until smooth.
Slowly ladle hot liquid into egg and flour batter, whisking constantly.
Pour into buttered moulds and distribute cherries evenly.
Bake for 15 minutes.
Remove from oven and sprinkle remaining sugar on top.
Raise heat to 220 degrees C and bake for 10 minutes.
Allow to cool slightly before serving.
While I believe (ehem ehem) the photo does not give justice to the actual taste, there were rave reviews when we brought this to Tita Doti's New Year barbeque lunch at their place. After all, it did looked a bit different amongst the leche flans, cassava cakes and buko pandan spread.
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