Fresh cherriesPitted; canned pitted dark black cherries in syrup can be substituted~2 cupsest.
Eggs5
Half and halfMilk can be substituted if half and half is unavailable, though half and half is better1 cup
Heavy whipping cream1 cup
Sugar1¼ cups
Sifted flour1 cup
Salta pinch
Vanilla extractChef prefers Tahitian vanilla2 tsp
Non-stick cooking sprayUsed generously to coat the baking dish so the clafoutis doesn't stick~3-4 spraysest.
Powdered sugarFor dusting on top as a garnish
~2 tbspest.
Steps
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1
Pit the fresh cherries, trying to remove the pit from each one, and set aside a few pretty cherries with stems for garnish later.
2
Generously spray a glass baking dish with non-stick spray, then place it inside a larger baking pan (like a lasagna pan).
3
Fill the bottom of the prepared dish generously with the pitted cherries — any extra will float to the top later.
4
In a blender or with an immersion blender, combine the eggs, half and half, heavy cream, sugar, sifted flour, salt, and vanilla, blending just until smooth — avoid over-blending to prevent too many bubbles, and scrape down any flour stuck to the sides.
5
Pour the batter over the cherries in the dish, filling it as much as possible — the cherries will float up naturally.
6
Place the filled dish in its outer pan and pour hot water into the pan until it's about halfway up the sides, creating a water bath; use a small torch to pop any surface bubbles if needed.
7
Bake in an oven set to about 325–350°F until the center is fully set and no longer jiggles, which takes roughly an hour and a half.
8
Let the clafoutis cool completely to room temperature — until no warmth remains — before refrigerating for at least four to six hours, ideally overnight, to avoid trapping moisture and ruining the texture.
9
Before unmolding, loosen the edges with a small spoon, then dip the bottom of the dish briefly in hot water to help release it.
10
Place a plate over the dish and flip it to unmold; if it doesn't release easily, poke a small hole at the edge with a spoon to let air in and help it come free.
11
Flip the clafoutis again onto a chilled plate so it's right-side up.
12
Dust the top lightly with powdered sugar, arrange the reserved stemmed cherries on top for decoration, then slice and serve.
PrimedTableBETA
