Clafouti is another French dessert that is surprisingly easy to make. I’m discovering that when using fresh fruit, not a lot more needs to be done. I do think I’ve slowly going to devolve to just serving up fresh fruit on its own like it’s a major treat … because, in fact, it is, as well as being a little bit kinder to my figure. Over the past month or so, those pounds I was so pleased I had lost have been creeping back on. In large part, I suspect, due to the amount of sweets I’ve been making. Anyone want to come over and take my baking off my hands?
Until that actually happens, though, I’m going to keep on baking up these goods because it’s both fun and delicious. Because I keep on buying cartons full of fruit instead of a manageable amount like a normal person, I had too many cherries, the perfect problem to have. This dessert was really vanilla-y because I used powdered vanilla instead of liquid, but I ended up REALLY liking it. Also, I think it’s rather gorgeous.
(original recipe found at Martha Stewart Living)
Softened butter, for dish
1 egg yolk
1/3 cup all-purpose flour
3/4 cup creme fraiche
3/4 cup whole milk
1/2 cup granulated sugar, plus more for dish
2 teaspoons vanilla
1/2 teaspoon salt
1 ½ cups cherries, halved and pitted
Confectioners’ sugar, for dusting
Preheat oven to 180 degrees. Butter a 9-inch round baking dish. Coat with granulated sugar and tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.
Arrange cherries in prepared dish. Strain batter over cherries, then reposition cherries to uniformly spread through the batter. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners’ sugar.