As those of you who’ve been paying attention know by now, I have a weakness for all things custardy. Egg custard. Dutch babies (aka custard plus flour). French toast (aka custard plus bread). Bread pudding (custard plus bread again). What could make the perfect marriage of eggs and milk even more blissful? Cherries… enrobed in a flour-enriched custard, and baked into clafoutis. In this version, I used a mixture of sweet Bing and sour Montmorency cherries, and increased the sweetening (honey, because it’s local) to counteract the sour cherries’ tartness.
Sweet and Sour Cherry Clafoutis
1 1/2 cups milk
1/2 cup honey
3/4 cup plus 2 tablespoons all purpose flour
1 cup pitted sweet cherries
1 1/2 cups pitted sour cherries
Preheat oven to 350 degrees. Lightly butter a 10″ cast iron skillet. Butter the sides all the way to the top, so that the clafoutis won’t stick as it rises.
In a blender, whirl together the milk, honey, eggs and flour at top speed for 1 minute. Pour about a third of the batter into the buttered skillet. Place the skillet over medium-low heat, and cook just until batter begins to set. Turn off heat. Spread the cherries in a single layer over the batter. Pour the rest of the batter on top of the cherries.
Place clafoutis on the middle rack of the preheated oven. Bake for 55-60 minutes. When done, the clafoutis will be lightly browned and puffy (though not so puffy as a dutch baby); it will deflate within a few minutes of coming out of the oven. Serve warm, topped with powdered sugar or maple syrup. I’ve heard tell that clafoutis is nice cold for breakfast, as well, but I haven’t had the opportunity to try it yet. I’ll be able to give you and update on that in the morning.
Oh, and the local info:
Stiebrs Farms: eggs
See Breeze Farm: milk
Alberg Farm: bing cherries
Mair Farm-Taki: montmorency cherries
Golden Harvest/The Bee Ranch: honey
Stone Buhr: Shepherds’ Grain AP flour