Ever since I have my first taste of Cherry Clafoutis last year, I have been waiting impatiently for the next cherry season to come. Although I enjoy eating them out of hand, the pleasure of biting into one in the form of clafoutis is incomparable.
As soon as I grabbed a bag of the early season cherries, I saved most of them for clafoutis. Insteads of using my "regular recipe", I adapted one from the dessert queen- Ms Tartelette. I replaced the fruits in her recipe with cherries, and added vanilla beans in the batter. The clafoutis is delicious! I love her version so much that I make the clafoutis twice. The first batch, in individual ramekins, with a touch of Chambord; was brought to a gathering at my friend Grace's place. And the second batch, with the addition of rhubarb, was baked on a whim while I was home alone.
The pictures here are from the second batch. Made with cherries and rhubarb in an attempt to clear my fridge before an upcoming trip to Boulder. Sprinkled with chopped pistachios because I like the color and bite.
Since OCT is away attending conference, I decide to take a break from cooking. This cherry and rhubarb clafoutis has become my breakfast, lunch and dinner. Sometime when I am alone, I can eat the same thing for the whole day. Or if I am feeling up to it, I'll try food with weird combinations, such as fried egg on strawberries and mangoes, drizzled with balsamic vinegar. Please tell me that this is perfectly normal! :)
As much as I love the addition of rhubarb in the second batch, it turned out to be too wet.I should have macerated the rhubarb longer (maybe an hour?)to make sure that some of the juice get released.
Cherry Clafoutis/ Cherry Rhubarb Clafoutis
adapted from here
14 oz of cherries (or 2 handfuls or more to your liking)
3 ounces flour
1 ounce cornstarch
2 large eggs
1 1/2 cups 2% milk
1 ounce butter,(2 tablespoons) melted
4 ounces sugar
Pulps from half a vanilla bean, (or 1 teaspoon vanilla extract)
2 teaspoons Chanbord (optional)
chopped pistachio (optional)
*substitute 7 oz of rhubarb with cherries if using, macerate the rhubarb with 2 tablespoons of sugar, and left at room temperature for 1 hour, to release some of the juice*
Preheat the oven to 350F.
Arrange the cherries (and rhubarb) on a buttered glass or earthenware baking dish, cake pan (9 or 10 inches in diameter) or skillet.
Mix the all purpose flour, corstarch, sugar and vanilla beans together in a large bowl.
In another mixing bowl, combine the eggs, milk, melted butter and Chambord, if using.
Slowly pour the liquid mixture into the dry ingredients, whisking well to make sure there is as little lumps as possible.
Pour the batter into the prepared pan and bake for 30 minutes or until the clafoutis turns golden brown and set. Let cool to room temperature. Sprinkle with chopped pistachio or confectioners' sugar.