Cherry Clafoutis In Ramekins
This delectable cherry clafoutis is a delightful French dessert that is sure to impress your guests. The juicy pitted sour cherries are soaked in kirsch and baked into a creamy, custard-like batter, resulting in a beautifully puffed and golden treat. Dust with confectioners' sugar for a finishing touch before serving. Enjoy this elegant dessert that captures the essence of a French countryside kitchen.
— Constant Cookbook
Ingredients
- Unsalted butter for ramekins
- 1 cup jarred pitted sour cherries
- 2 Tbs. kirsch or brandy
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- Pinch of salt
- 1 cup milk
- 4 eggs
- 1 tsp. vanilla extract
- Confectioners’ sugar for dusting
Instructions
- <b>Prepare the cherries</b>
- Preheat an oven to 375&#176;F. Butter six 1-cup ramekins or ceramic baking dishes.
- Put the cherries in a bowl, add the kirsch and stir gently to coat. Let stand for 5 minutes.
- <b>Assemble the clafoutis</b>
- Meanwhile, in a bowl, sift together the flour, granulated sugar and salt. Whisk in the milk and eggs until a smooth batter forms, then whisk in the vanilla.
- Spread the cherries evenly in the prepared ramekins. Whisk any kirsch remaining in the bowl into the batter. Slowly pour the batter over the cherries, being careful not to dislodge them.
- <b>Bake the clafoutis</b>
- Bake until the clafoutis are puffed, the edges are browned and the centers are lightly browned, about 30 minutes. Immediately dust with confectioners&rsquo; sugar shaken through a sieve and serve. Serves 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 6.
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