Sweet Clafoutis

By Violet_61

(kla-foo-tee)
baked-custard cake from The Little Paris Kitchen by Rachel Khoo

Ingredients

• 4 eggs
• 3/4 cup sugar
• Scant 1/2 cup ground almonds (you can substitute hazelnuts or pistachios)
• Pinch of salt
• 2 tbsp all purpose flour
• 7 tbsp crème fraiche (or substitute 7 tbsp. heavy creme mixed with 2 tsps lemon juice)
• 7 tbsp milk
• 12 oz cherries (pitted), or any soft fruit or berries (or chocolate chunks)

Preparation

Step 1

Preheat oven to 350 degrees and butter and flour a 7 1/2" X 4" baking dish or pan (for individual servings, butter and flour 6-8 ramekins)

Whisk eggs with the sugar and salt until pale yellow and thick.

Sift and fold in the ground almonds and flour; then stir in the crème fraiche and milk.

Spread cherries evenly across the prepared dish. Pour the batter over the cherries and bake for 30-40 minutes (15-20 minutes for ramekins) or until golden brown.

Serve warm or cold.

Savory alternative:

Omit sugar, replacing the cherries with 3 1/2 ounces of mature cheese (e.g.,Gruyere, cheddar or goat's cheese) chopped into large cubes; 1/2 cup cherry tomatoes; and 1/3 cup black olives (pitted).

You also could flavor the batter with chopped herbs, such as basil, parsley, thyme, and use leftover roasted vegetables as an alternative to the cheese and tomatoes.