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Cherry clafoutis
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Ingredients
About 4 cups fresh black cherries
2
large eggs + 1 yolk
1/2
cup
blond cane sugar
100 gr
1
oz
cornstarch
16 gr
1
oz
all purpose flour
16 gr
7/8
cup
whole milk
cold (200 ml)
1
vanilla
seeds removed
1/2
cup
heavy cream
120 ml
Biscuits roses
grounded (optional)
A few unsalted pistachios
chopped coarsely
Instructions
Preheat your oven at 180 C.
Wash the cherries.
Beat the eggs and yolk with the sugar.
Add the vanilla seeds and mix.
Dilute the cornstarch in the cold milk.
Add the flour and cornstarch to the previous preparation, with the cream. Mix well until homogeneous.
Grease small ramekins (or a larger dish) and sprinkle with sugar. Remove the excess.
Divide the cherries between them and pour the cream over.
Sprinkle with biscuits roses powder and place in the oven for 40 to 45 min, until golden. Remove. Eat lukewarm or cold.
When ready to serve, sprinkle chopped pistachios on top.