Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

It was in this class that I tasted my very first "clafouti". It was delicious!! I just wish I could have eaten more. By this point I was exhausted and could not fit another bite of food anywhere in my body. This dessert is traditionally made with cherries, but other summer fruits that do not have too much water are also excellent prepared this way. Raspberries and blackberries would work wonderfully. And when figs are in season, they make an extraordinary version. Use 1 lb. raspberries or blackberries. Or 6-8 fresh figs that have been stemmed and halved lengthwise.

Ingredients Nutrition

Directions

  1. Pit the cherries and set them aside.
  2. Preheat the oven to 350ºF.
  3. Butter a 10-inch tart pan or other shallow baking dish and sprinkle a tbsp of sugar over the surface.
  4. Shake to coat and discard any excess.
  5. Spread the fruit over the pan. If using figs, place them cut side up. If using cherries, sprinkle with a Tbs of the remaining sugar.
  6. Put the milk, cream, egg, egg yolks and vanilla into a bowl and whisk until smooth.
  7. In a separate bowl, combine the flour, salt and remaining 4 tbsp sugar.
  8. Slowly whisk the liquids into the flour mixture and continue whisking until the batter is very smooth.
  9. Set a strainer over the empty bowl (the one that held the liquids) and pour the batter through it, pressing any lumps to dissolve them.
  10. Pour the batter over the fruit and top with the small pieces of chilled butter. Scatter them evenly over the surface.
  11. Set the pan in the middle of the center rack of the oven and bake until the edges have risen slightly, the top is golden brown and the batter is set in the center, about 45-55 minutes.
  12. Remove from the oven and set on a rack to cool.
  13. Sprinkle some superfine sugar over the top.
  14. Cut into wedges and serve warm.

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