Cherry Clafoutis
Makes one 9-inch pie
Adapted from Mastering the Art of French Cooking
Ingredients:
2 to 3 cups cherries
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla extract
a generous pinch of salt
1/2 cup all-purpose flour
Preheat your oven to 350°F (175°C) and generously butter a 9-inch pie pan.
Pit the cherries and set them aside. In a medium bowl, whisk together the milk, sugar, eggs, vanilla, salt, and flour until the batter is smooth and just combined. Pour a thin layer of batter into the prepared pan to coat the bottom. Bake this thin layer for about 5 minutes, or until it sets into a thin film.
Remove the pan from the oven and arrange the cherries evenly over the set layer. Carefully pour the remaining batter over the cherries, trying to cover them without displacing them too much. Return the pan to the oven and bake for about an hour. Baking time can vary; the clafoutis is done when it is puffed, golden brown, and a tester inserted into the center comes out clean. Allow it to cool slightly so it settles, then dust the top with powdered sugar before serving.
Notes: Traditional French clafoutis is often made with unpitted cherries, which can add extra flavor. If you prefer, leave the pits in; otherwise, pit the fruit for easier eating. This recipe is forgiving—if the custard needs a few extra minutes, let it bake until set.
