Cherry clafoutis (clafoutis a la liqueur)
ANTI-CHEF · ♥ 6.6K likes · 135.1K views · 7 min video
Read about fruit desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¾ lb cherries
Wash and pit the cherries; push a sturdy straw through each cherry to remove the pit.
Pitting cherries with a straw
- brandy
- sugar
Toss the cherries with brandy and sugar and leave to soak for an hour.
- 237 ml milk
- 2 oz granulated sugar
- 3 whole eggs
- 1 tbsp vanilla extract
- 0.125 tsp salt
- 2½ oz sifted flour
In the blender, in order: milk, granulated sugar, eggs, vanilla extract, salt, sifted flour. Blend at top speed for one minute.
- butter
Butter an oven-safe pan generously. Pour in about a quarter inch layer of batter and set over moderate heat for a minute or two until the bottom layer sets.
Setting a first layer of batter in the pan
- 4½ tbsp sugar
Spread the cherries and their soaking liquid over the set batter, sprinkle with 4.5 tablespoons of sugar, pour on the rest of the batter and smooth the surface with the back of a spoon.
Bake in the middle of the oven roughly an hour, until puffed and brown and a knife comes out clean.