Almost Classic Cherry Clafoutis

By susanwadle

From Judy Kurtz and The Joy of Cooking Almost Classic Cookbook

Ingredients

• 4 large eggs
• 3/4 cup sugar
• 1 cup milk
• 1 Tablespoon Cognac or rum (untraditional, but good with the custard)
• 2 teaspoons vanilla
• 3/4 cup all-purpose flour
• Pinch of salt
• 1 pound sweet cherries, pitted
• powdered sugar

Details

Servings 1
Adapted from pamcuisine.posterous.com

Preparation

Step 1

Preheat the over to 375° F. Butter a 10-inch deep-dish piepan.
Beat eggs and sugar until frothy, about 2 minutes:

Add milk, cognac and vanilla and beat until smooth:

Stir in: flour and salt


Distribute over the bottom of the pie pan:
1 pound sweet cherries, pitted or not (frozen cherries, thawed and patted dry, or canned cherries, drained and dried, can be used)

Pour the batter over the cherries and place the pie pan on a baking sheet. Bake the clafoutis for 10 minutes; reduce the oven temperature to 350°F and bake until the top has puffed (it will sink on cooling) and a toothpick inserted in the center comes out clean, about 35 minutes more. Transfer to a rack and cool for about 20 minutes.

  Dust with:
Powdered sugar