Cherry vanilla clafoutis

By Christine Cushing
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SERVES
6

Ingredients

  • 1 cup pitted fresh cherries
  • 1 teaspoon butter (5 milliliters)
  • 1 cup milk (250 milliliters)
  • 1 vanilla bean, split and scraped ( or 1 tsp. vanilla extract)
  • 1/2 cup 35 % cream (125 milliliters)
  • 2 tablespoons sour cream (25 milliliters)
  • 4 eggs
  • 1/2 cup sugar (125 milliliters)
  • 3 tablespoons flour (45 milliliters)
  • Pinch salt
  • Grated zest of 1 lemon

Directions

  1. Preheat oven to 375  D F.
  2. Butter a medium oval baking dish (28 x 20 centimeters) and spread pitted cherries evenly over top.
  3. Combine the milk and vanilla bean in a small saucepan and bring to a boil.  Remove from heat and cool until warm. Add the cream and sour cream and stir well.
  4. Meanwhile, whisk together, the eggs with sugar until well blended. Whisk in the flour and salt. Pour milk mixture over egg mixture while whisking gently.  Blend all ingredients well.
  5. Strain custard over the cherries into baking dish sprinkle with grated lemon zest. 
  6. Bake at 375 D. for about 30- 35 minutes or until custard is puffed and golden.
  7. Let cool slightly but serve warm.  Sprinkle with icing sugar before serving.

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