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Cherry Clafoutis

The Globe and Mail

You can serve this easy, custard-like treat as a dessert, but I prefer it for brunch, with a little cherry simple syrup on the side, or some boozy whipped cream.

Servings: 4-6

Cherry clafoutis

1 tsp unsalted butter

1 tbsp + 1/4 cup sugar, divided

3 large eggs

6 tbsp flour

1/4 tsp salt

1 tsp best-quality vanilla extract

1 cup whipping cream

1/2 cup milk

1/2 tsp lemon juice

1/4 tsp lemon zest

2 cups pitted and quartered sweet dark or Rainier cherries, or a combination of the two


Preheat oven to 375 F. Prepare a 9-inch round or 11 x 9 rectangular baking dish by rubbing bottom and sides with butter and sprinkling with 1 tbsp sugar. In a large mixing bowl, combine remaining sugar with eggs and whisk thoroughly. Whisk in flour a little at a time to prevent lumps. Add salt, vanilla, cream, milk, lemon juice and zest. Mix and set aside.

Cover the bottom of baking dish with cherry pieces. Carefully pour batter over top. Bake on centre rack 35-40 minutes, until custard is just set and lightly brown around the edges.

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