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Traditional cherry clafoutis

Laureano Driussi
by: Laureano Driussi
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Traditional cherry clafoutis

Clafoutis (clah-foo-tee) is a 19th century dessert that originated in the region of Limousin in central France. In the traditional version, cherries are left unpitted to impart more flavor and covered with a thick flan-like batter. (When I decided to include this French grandma dessert in our weekly menu, I remember thinking no one in Mexico would find it odd since flan is one of the most common and loved desserts across the country.) If you can’t find fresh cherries, use other kinds of seasonal fruits instead: poached pears, prunes, apples, apricots, blackberries, and even chocolate!

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Ingredients

Marinated fruit

  • 1 lb cherries, thoroughly washed and pitted
  • ¼ cup powdered sugar

Custard

  • 3 large eggs
  • ½ cup powdered sugar
  • ⅓ cup almond flour
  • 1,5 Tbsp all-purpose flour (substitute your choice of all-purpose gluten-free flour, if needed)
  • ½ cup whole milk
  • ¼ cup heavy cream
  • 1 Tbsp pure vanilla extract
  • Pinch of sea salt

Unsalted butter and brown sugar, to grease the mold

Instructions

Marinated fruit 

1- In a medium bowl, marinate the pitted cherries with the powdered sugar. Refrigerate for at least 15 minutes while you prepare the custard.

Custard

2- Preheat oven at 375°F.

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3- In a large bowl, whisk together eggs, salt, powdered sugar, vanilla, almond meal and flour. Throw in the heavy cream and milk and whisk to combine.

4- Grease a baking mold or frying pan with softened butter and coat it with brown sugar -a nonstick technique that will slightly caramelize the bottom of your dish, Pour in half of the batter, arrange pitted cherries. Pour in the juice from the marinade into the remaining batter and cover the cherries with it. Bake for about 35 minutes. Serve warm, sprinkled with some powdered sugar.

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