Clafoutis aux Cerises (French Cherry Clafouti)

I first heard of cherry clafoutis several years ago when Amy of Nook and Pantry made one with Bing cherries and almond extract. Later Wok and Spoon made a dairy-free version with soy cream. By the time Dhanggit's Kitchen made hers, I knew it was time to finally try making a clafouti myself.


The opportunity finally came last spring when I bought a batch of cherries that weren't particularly sweet. Rather than make another batch of Cherry Cinnamon Jam, I decided to bake them into a clafouti.


A clafouti is a custard-like dessert. Traditionally the cherries are not pitted. Supposedly the pit holds in more heat and creates more flavor. However, as I'm not in the habit of spitting out pits when I eat, I pitted my cherries. I leave that option up to you. I liked Wok and Spoon's idea of making it dairy-free and used regular soy milk instead of cream. I really liked Dhanggit's idea of sprinkling sugar on top for a light caramelization so I did that too.

I made a big clafouti that could be sliced, and one small ramekin just to see which I liked better. I think I liked the small ramekin because it's just cuter, but also the clafouti rose more and appeared more souffle-like. Taste-wise, it was quite custardy.


Clafoutis aux Cerises (French Cherry Clafouti)
Adapted from Nook and Pantry, Wok and Spoon, and Dhanggit's Kitchen.

For 6 to 8 servings, you'll need:
1 cup soy milk
1/2 stick (4 tblsp) butter, melted
1/4 cup sugar
4 eggs
1 tsp vanilla extract
1 tsp almond extract
Pinch of salt
1/2 cup flour
2 cups cherries

Optional: Additional sugar on top for caramelization or powdered sugar for serving.

Pre-heat oven 350 degrees.

Pit 2 cups of cherries.

Liberally butter an 8-inch pie pan.

Melt 1/2 stick butter. Add 1/4 cup sugar, 4 eggs, 1 tsp vanilla extract, 1 tsp almond extract, and a pinch of salt. Mix thoroughly. Add 1/2 cup flour. Mix again. Add 1 cup soy milk. Mix again. Pour into pan. Add cherries on top. I figure the cherries are going to sink anyway, but I wanted some buoyant ones to show on top for color.

Bake for about 30 minutes until toothpick inserted into center is clean. If you wish, sprinkle sugar on top so it caramelizes while baking.

See the lovely sugar crust?


The big clafouti.


Slice for serving.


The clafouti in the ramekin rose up like a souffle.


Then deflated. :(


It was still tasty though!


Enjoy!

Who else made cherry clafoutis?
Amy of Nook and Pantry used Bing cherries and almond extract.
Wok and Spoon used soy cream with good results.
Dhanggit's Kitchen gave me the idea to sprinkle sugar on top.

I'm submitting this recipe to Regional Recipes, a food blogging event created by Darlene of Blazing Hot Wok, in which a different culture and cuisine is explored each month. Please read the Regional Recipe rules to see if you'd like to participate. Susan of Open Mouth, Insert Fork is this month's host and we're spotlighting France.

Since we're celebrating France this month, my other French recipes:
Buckwheat Crepes
Coq Au Vin (French Chicken with Wine)
Gratin with Purple Cauliflower, Fennel, and Leeks
Pate (Faux Gras with Chicken Livers)
Roasted Artichokes with Chili Aioli
Roasted Potatoes with Rosemary and Duck Fat

*****
1 year ago today, Ggakdugi Kimchee (Korean Pickled Radish).
2 years ago today, a virtual tour of the floating market, stilt houses, and fruit trees in the Mekong Delta - Vietnam.

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