Ingredients

The following ingredients have 8 Servings
  • 3 cups cherries ((stems and pits removed, i also cut mine in half))
  • 1 1/4 cups whole milk
  • 3 large eggs ((room temperature))
  • 2/3 cup sugar
  • 1/2 cup all-purpose flour
  • 1 tsp vanilla bean paste
  • 1/2 tsp salt
  • confectioners sugar ((optional, for dusting finished clafoutis))

Instruction

  • Preheat your oven to 350 degrees F (175 degrees C) and butter your 12 inch cast iron skillet or 2-2.5 quart baking dish thoroughly over the bottom and the lower half of the sides.
  • In your stand mixer, or a large mixing bowl (with a hand mixer), combine the eggs, vanilla bean paste, almond extract, sugar, milk, flour and salt. Blend until smooth and creamy. *I mix mine for about a minute, and it should also be a bit frothy.
  • Transfer the batter to your prepared baking dish and add the halved and pitted cherries into the batter.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until the custard is firm and set. The clafoutis should also be browned on the edges and a bit 'puffed'. Your knife should come out clean when inserted into the center of the clafoutis custard.
  • Remove the clafoutis from the oven when done and allow to cool until warm in the skillet before serving. Serve warm, with confectioners sugar dusted over the top.