Japanese•indulgent

Cherry Clafoutis

Cherry clafoutis is an easy baked Cherry dessert, this homemade cherry recipe is perfect to share during cherry season.

Ingredients

Quantities are shown as originally provided.

1 Tbsp unsalted butter ((for greasing))
2 Tbsp sugar ((separated; for cake pan and cake))
1.3 lb cherries
3 large eggs (50 g each w/o shell)
⅛ tsp Diamond Crystal kosher salt
½ cup sugar
¾ cup all-purpose flour (plain flour)
¾ cup whole milk ((¾ cup + 4 tsp to be precise))
1 tsp pure vanilla extract
1 tsp rum extract ((I used imitation rum extract and the original recipe uses 2 Tbsp of real rum))

1
Gather all the ingredients.
2
Preheat oven to 350ºF (180ºC). Lightly butter 9" (23 cm) cake pan and sprinkle it with sugar (I sprinkled just a bit too much).
3
Wash cherries and remove the stem and pit.
4
My son taking this job seriously…
5
In a stand mixer (or a large mixing bowl), beat the eggs with a pinch of salt.
6
Add sugar and mix until it gets fluffy and double its volume.
7
Add sifted flour and combine well, but don't over mix.
8
Stir in the milk, vanilla, and rum, mix all together gently.
9
Place the cherries evenly at the bottom of the cake pan and pour the batter over them.
10
Bake at 350ºF (180ºC) for 60 minutes, or until the Clafoutis is golden brown. Remove the Clafoutis from the oven and sprinkle it with sugar. Serve warm in the cake pan.