Description
Julia Child’s original recipe for Cherry Clafoutis needs little doctoring but over the years I’ve found myself craving just a touch more vanilla. In this adaptation I’ve added the seeds from a vanilla bean as well as a splash of almond extract which, I find, allows the vanilla undertones to really stand out.
Ingredients
Scale
- 1 ¼ cups (295ml) milk
- 1/3 cup (67g) granulated sugar
- 3 eggs
- 1/2 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 vanilla bean
- Pinch of salt
- 1/2 cup (64g) flour
- 8 oz pitted cherries
- 1/3 cup (67g) granulated sugar
- Powdered sugar for serving
Instructions
- Preheat the oven to 350 degrees ( 176 C). Butter an 8 cup fireproof baking dish or 4 individual ramekin dishes.
- In a blender add the milk, 1/3 cup (67g) of sugar, eggs, vanilla and almond extracts, salt, and flour. Using a paring knife, scrape the seeds from the vanilla bean into the blender and blend until well combined.
- Pour a ¼ inch layer of the batter into the prepared baking dish and place into the oven until a firm film of batter sets in the pan.
- Remove from heat and spread a layer of cherries over the batter. Sprinkle the second 1/3 cup (67g) of sugar over the cherries and pour in the remaining batter.
- Continue to bake at 350 degrees (176 C) for 45 minutes to 1 hour. The clafouti is done when puffy and lightly browned and a knife placed into the center comes out clean.
- Sprinkle with powdered sugar and serve warm or at room temperature.
- Prep Time: 20 mins
- Cook Time: 60 mins