Individual Cherry Clafoutis (法式櫻桃布丁)
I was browsing through all my food photos and realised I am so behind with my posts. Like really behind! On a positive note, the weather is getting colder and they day gets shorter, I think I will spend more time indoor that means more cooking. 😉
It’s officially autumn. I love autumnal dishes that often involve one pot or one pan cooking. Apart from that, I love noodle in a soup to keep me warm too.
I have yet feel like I want to let summer go, I want to share one of my all time favourite recipe that I never miss baking every year. Cherry clafoutis, yes, one of the classics! Classic rocks! I love cherries. So much as that I always feel the need to buy and eat as much as I could. Not only that I am attracted to these beautiful little gems, I love the taste really much. Though, the price tag is a concern. Probably because the season is short and the supply pretty much depends on the weather.
I can honestly and proudly say that we had quite a proper summer this year. I managed to buy cherries at quite a reasonable price, I think. At one point when I saw they were at £7 per kg, I didn’t even have to think twice as it was the cheapest I saw throughout the season. (Wish that I had bought 2kg!) I could easily finish 1kg by myself but hubby would say I am a bit crazy. *LOL* I decided to share my cherries by making our favourite dessert. (I knew he would never say no this dessert!)
Traditionally, whole cherries are used in making cherry clafoutis, which is what I did. (I am quite a purist!) However, it may be easier and more pleasant to eat if using pitted cherries. Instead of making a big one, I made individual ones using shallow ramekins. I sifted some icing sugar on top and I think the result is beautiful. Besides, adding some chopped pistachios to give a bit more texture and it was yum!
For the Individual Cherry Clafoutis (法式櫻桃布丁):
- 185ml double cream
- 1 vanilla pod
- 125ml milk
- 3 eggs
- 60g caster sugar
- 85g all-purpose plain flour
- 1 tbsp kirsch (optional)
- 450g cherries
- icing sugar
1. Preheat the oven to 180°C. Put the cream in a small saucepan. Split the vanilla pod in two lengthways, scrape out the seeds and add the pod and seeds to the cream. Heat gently for a couple of minutes, then remove from the heat, add the milk and cool. Strain to remove the pod.
2. Whisk the eggs with the sugar and flour, then stir into the cream. Add the kirsch (if used) and cherries and stir well. Pour into individual ramekins and bake for 30-35 minutes, or until golden on the top. Dust with icing sugar and serve.