although i don't exactly live in a climate bursting with cherry blossoms, i am still excited about spring. about our hearty the little plants which are starting to push through the warming earth. stretching out for the sun.
so to celebrate here's a simple dessert which sings of sweet custard and tastes like spring.
cherry clafoutis
from mastering the art of french cooking, julia child
1 1/4 cups milk
1/3 cup sugar
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar
preheat oven to 350f.
mix together the flour, sugar, and salt. whisk in the eggs until smooth. slowly add the milk and then the vanilla. (throwing this all into a blender seems to be option as well).
pour about 1/4 inch of batter into a greased 7-8 cup baking dish. place in oven until a film forms. remove from oven and put in your cherries (or really any fruit). sprinkle with 1/3 cup of sugar, top with remaining batter, bake for about 45 minutes. or until puffy golden (and a knife comes out clean).
let cool slightly. sprinkle with powdered sugar and enjoy!
notes:
-your clafoutis may look more appetizing if you don't mangle the cherries before adding them to the batter...
-i used frozen cherries. do not attempt to dissect them. just chuck them into the dish whole! if you're using fresh cherries, either leave the pits in (as traditionally done) or cut them in half if you like.
-this dessert is like eating the thickest, most wonderful crepe! serve warm for the ultimate experience but cold is a nice treat as well.
