Old-Fashioned Cherry Clafoutis
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Whiskey1.5 cups
Half-And-Half4 large
Egg1 cup
All-Purpose Flour1 cup
Granulated Sugar1 tsp
Kosher Salt1 tbsp
Sugar (coarse)Directions:
1
Preheat the oven to 375 degrees F
2
Toss the cherries, whiskey and bitters in a bowl and let sit at room temperature, stirring occasionally, about 30 minutes
3
Drain the cherries and reserve the liquid
4
Butter a 10-inch pie plate and arrange the cherries in the plate in a single layer
5
Whisk the half-and-half, reserved cherry liquid, eggs, flour, sugar, lemon zest, orange zest and salt in a large bowl
6
Pour over the cherries and bake until the edges start pulling away from the sides of the pan and the top is lightly golden, about 45 minutes
7
Remove from the oven and sprinkle with the coarse sugar
8
Switch the oven to the broiler setting and broil the clafoutis until golden brown and bubbling, 1 to 3 minutes
9
Let cool at least 10 minutes
10
Photograph by Andrew Purcell