Cherry Clafouti

How about another dessert? Here we go with another cherry dessert and who can blame me? We are having a banner year for cherries in the Pacific Northwest and these gems are perfect for snacking and making desserts. Heck, I may even post how I smoke cherries for the Smoked Old Fashioned and Rob Roy cocktails given the amount of you asking about it! Well, back to this dessert. It is a simple, yet elegant dish perfectly suited for after dinner or even for breakfast. The cherries take center stage – encased in a slightly eggy custard with a golden brown top. Did I mention clafouti is versatile? That it is since you can use many different fruits like peach, pear, apricot, blueberries, raspberries, etc when making it. And if you use apples, you may recognize the results as being very similar to (if not exactly like) the Apple Dutch Baby. With the plethora of cherries (and other fresh fruits in season) available in every grocery store, why don’t you treat yourself to this easy dessert? Go ahead, you deserve it…

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Cherry Clafouti

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 1

Ingredients

⅓ cup whole milk
2½ tbsp sugar
1 egg
¼ tsp vanilla extract
½ tsp lemon zest
pinch of salt
2½ tbsp all-purpose flour
4 oz cherries, stemmed and pitted
1 tsp butter

Instructions

Preheat the oven to 375 degrees.
Butter a small cast iron pan or ramekin, approximately 6 inches in diameter.
Add the salt to the flour, whisk to combine and set aside.
In a small bowl, whisk the sugar, egg, vanilla extract and lemon zest together briskly.
Whisk the milk into the egg/sugar mixture.
Whisk the flour into the egg/milk/sugar mixture until just combined.
Pour batter into the buttered pan/ramekin.
Place the cherries into the batter.
Bake at 375 degrees for 30 - 40 minutes until lightly browned and puffy.
Remove to a wire rack to cool for approximately 10 minutes.
Dust with powdered sugar before cutting and serving with ice cream, if desired.

Notes

I am going to pair this dessert with the Balsamic Cherry Yogurt Sorbet I made recently. Cherry on cherry, I can't go wrong with that I hope!

Nutrition Information

Calories: 376 Fat: 11g Saturated fat: 5g Unsaturated fat: 3g Trans fat: 0g Carbohydrates: 66g Sugar: 45g Sodium: 318mg Fiber: 2g Protein: 15g Cholesterol: 204mg

Oops, I had the wrong cast iron pan in this shot!

Preheat the oven to 375 degrees. Butter a small cast iron pan or ramekin, approximately 6 inches in diameter. Add the salt to the flour, whisk to combine and set aside. In a small bowl, whisk the sugar, egg, vanilla extract and lemon zest together briskly.

Whisk the milk into the egg/sugar mixture.