CHERRY CLAFOUTIS
The Cherry Clafoutis, a fruit flan, is a wonderfully delightful dish that celebrates spring and the entrance into summer. Cherries are in season from mid-May to June, so the Cherry Clafoutis can only be made and enjoyed for a short period of time. Hope you enjoy!
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INGREDIENTS
2 lbs whole dark red cherries (With or without the pits. If you remove the pits, add a ¼ tsp of almond extract to the dough).
1 stick (4 oz) of butter
6 eggs
1 cup flour (3 tbsp separate)
2/3 cup sugar
12 oz milk
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INSTRUCTIONS
Preheat the oven to 350F.
Over low heat gently simmer the milk, remove from the heat.
In a separate small pan, melt the butter.
Combine the flour and the sugar in a large bowl, and mix with a hand mixer on low speed. While mixing, add the eggs individually, and increase the mixing speed to incorporate the eggs into the dry ingredients.
While continuing to mix slowly, add the simmered milk, then the melted butter, making sure each is fully incorporated.
In a separate bowl, combine the cherries with the 3 tbsp of flour, and toss to lightly coat the cherries.
Pour the floured cherries into a buttered baking dish, either a 9 inches round or 8 inches square dish, then pour the batter on top of the cherries.
Place the dish on a center rack in the oven and bake for about 45 minutes, until firm all the way through.
Remove from the oven and let it cool completely. Dust with powdered sugar before serving.

The clafoutis can be kept refrigerated for a few days, but tastes best when freshly made!

Voila!
I hope you loved making this as much as we did!
Hugs and kisses, Florence and Elodie ❤️

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