Sunday, November 29, 2009

What do you do when you have an abundance of cherries?

Make clafoutis! It looks like we're at the start of a very good cherry season this year. One of Josh's aunt gave us a nice bag of slightly tart cherries, but I've been busy scarfing down watermelon, so they went a bit squashy. Last night I made cherry clafoutis for dessert. It's like a baked custard crossed with a pudding. It was a great chance to christen the little blowtorch Josh got me for my birthday. I've always wanted one! This is so easy to whip up in pretty much minutes, as long as you have the cherries pitted already. This has to be served soon after baking, so if you're planning on serving this to guests, just have your ingredients measured and ready so you can throw it together and put it in the oven with no fuss. This recipe serves two incredibly greedy people or four normal people.


1 cup full cream milk
75 grams caster sugar
1/2 vanilla bean
pinch salt
2 eggs
25g plain flour
1 cup pitted cherries
25g caster sugar for topping

1. Preheat oven to 220 degrees celcius.
2. In a small pot combine milk, sugar, vanilla and salt and gently heat. Stir to dissolve sugar. Bring to just under a boil.
3. Meanwhile, whisk together 1 egg and the flour. Ensure there are no lumps. Add the second egg and whisk until smooth.
4. Slowly pour hot milk mixture into egg and flour mixture, while whisking constantly.
5. Pour mixture into a buttered dish like the glass pie dish I used or a quiche dish or individual ramekins.
6. Distribute cherries evenly over surface.
7. Bake until the centre of the clafoutis is just slightly puffed, about 20-25 minutes for a large, 10-15 minutes for individual ones.
8. Remove clafoutis from oven, sprinkle with remaining caster sugar. Either caramelise with blowtorch, or return to oven (if electric) for 5-10 minutes.
9. Can be served hot, or can also be cooled and served sliced like a cake.

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