This traditional dessert from Limousin (in the centre of France) is really popular in France. It’s so simple to make, you don’t even have to remove the cherry stones. They actually add some extra flavour to the clafoutis mix. But don’t forget to warn your guests about them!
- Yield: 8 Servings
- Preparation Time: 15 Minutes
- 2 medium eggs
- 4 egg yolks
- 150 g caster sugar
- 20 g plain flour
- 375 ml fresh double cream
- 75 ml full fat or semi-skimmed milk
- 1 vanilla pod (opened and scraped) or 1 teaspoon vanilla extract
- 15 g butter, for greasing
- 500 black cherries
- 20 g icing sugar
- In a large bowl, whisk together the eggs, yolks and caster sugar, then add the plain flour.
- In a pan, bring the cream, milk and the vanilla seeds and pod to the boil. Pour it slowly on the top of the egg mix, whisking continuously as you do. Pass the clafoutis mixture through a very fine sieve and skim the surface with a ladle.
- Grease the baking dish with butter and put in the cherries.
- Pour the clafoutis mix over the cherries and bake it until the mix is set and golden on the top. Cool in the dish at room temperature.
- Serve slightly warm or at room temperature dusted with icing sugar.