Cherry Clafoutis

Steps

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1. 1
   Prepare the cherries. You can leave them whole with pits (just remove stems and rinse), or pit them with a pitter. For this recipe's comparison, set aside half with pits intact and pit the other half.
   ▶ ≈0:36
2. 2
   Prepare the baking dish. Choose a 20–22 cm dish and generously coat the bottom and sides with soft butter. Sprinkle muscovado sugar evenly to create light caramelization during baking.
   ▶ ≈1:08
3. 3
   Whisk the 4 eggs with the 100 g of sugar until light and fluffy. You can use a blend of blonde sugar and blonde muscovado sugar (50 g each) for extra flavor, or substitute other sugars like coconut or date sugar. Optionally add vanilla extract or other flavorings like rum or kirsch.
   ▶ ≈1:44
4. 4
   Add the melted butter and a pinch of sea salt. Stir until combined.
   ▶ ≈2:23
5. 5
   Sift in the 70 g of flour and stir vigorously to prevent lumps. The batter should appear a light golden color.
   ▶ ≈2:35
6. 6
   Pour in the mixture of milk and cream (250 ml whole milk and 150 ml heavy cream). Stir until smooth. You may use only milk or a plant-based alternative if preferred, but the traditional version uses heavy cream for the best creamy texture.
   ▶ ≈2:45
7. 7
   Pour the batter into the prepared baking dish. Add the pitted cherries to one side of the batter, and the whole cherries with pits to the other side, keeping the sections separate for tasting comparison.
   ▶ ≈3:03
8. 8
   Bake at 180°C for 40 minutes until golden brown on the edges and creamy in the center.
   ▶ ≈3:33
9. 9
   Remove from the oven and allow to cool. Refrigerate until chilled, then unmold. Clafoutis is best served cold.
   ▶ ≈3:42
10. 10
    Slice into two portions—one from the section with pits and one from the pitted section—for tasting and comparison.
    ▶ ≈3:57