My husband has never met a custard that he didn’t like, so when he asked me what a clafouti was that was in the case of a local bakery, I decided to surprise him by making one. I confess that I actually enjoy the occasional mindless, slightly tedious task that can be involved with food preparation. It’s a great time to catch up on my own thoughts or to have a cozy moment with a child, spouse or friend. So when this recipe called for 1 pound of stoned cherries, I didn’t flinch. If you don’t enjoy snapping the ends off of crisp green beans or peeling vegetables, then you can use a different fruit or a well-drained canned, pitted cherry. I, however, had some lovely, ripe cherries, a sharp paring knife and 20 minutes to spare for the task.
This recipe comes from an old French pastry book that I purchased in 1977. It is the Gaston Lenôtre’s Desserts and Pastries. So what is clafouti? It’s a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. This recipe uses a short pastry crust underneath. I know that my husband will be very happy tonight when dessert-time rolls around.
Cherry Clafouti (Clafouti aux Cerises)
Yield: Two 8-inch flans (about 6-8 servings)
Short pastry dough for 2 8-inch pie plates or flan pans
1 cup of whole milk
1 vanilla bean, split lengthwise or 1 teaspoon vanilla bean paste
6.5 Tablespoons heavy cream
4 large eggs
Generous 3/4 cup, granulated sugar
4 drops orange blossom water (about 1/4 teaspoon)
1 pound of fresh, ripe cherries, halved with the pits removed (You will end up with about 3 cups of fruit)
- Roll out the dough and line 2 lightly buttered 8-inch pie plates or flan pans
- Refrigerate the pans for at least 1 hour before baking. This can be done one day ahead.
- Preheat the oven to 400 degrees F.
- Line the 2 pie shells with waxed paper or foil and using dried beans or pie weights, bake the pie shells for 10 minutes. Carefully remove the paper or foil and weights and set the shells aside.
- Bring the milk to a boil in a heavy saucepan and allow it to gently boil for one minute. (If you are using a vanilla bean, you will add it in with the milk.) Don’t do what I did which was to carry on a texting conversation with my husband while the milk was on the stove. Of course, the milk boiled over. What a mess! After 1 minute, turn off the heat and add the cream and vanilla bean paste, if using. In all honesty, I’m not certain that this step is necessary. I have made plenty of flan and other custards over the years and I never cook the milk first…
- In a mixing bowl, beat the eggs and sugar together with a wire whisk, until smooth and light yellow in color. Beating constantly, add the milk mixture a little at a time to temper the eggs. Stir in the orange blossom water. Place the bowl in a larger bowl of cold water and continue beating until the mixture is smooth and cold. You should end up with 3 cups of liquid.
- Fill the half-cooked pie shells with the cherries. Pour the creamy filling over the fruit. The pie pan should be no more than 3/4 full. Bake for about 20 minutes. Serve the clafouti warm or cold.
NOTE: If you use a fluted flan pan instead of a pie plate, you will have more ingredients than the pan can easily hold. I used one flan pan and one pie plate (both 8-inches) and ended up with a little of the custard left over because the flan pan isn’t as deep as the pie plate. The flan pan baked in exactly 20 minutes. The pie plate which was deeper took somewhat longer.