Black Cherry Clafoutis with Collins Stemmed Black Cherries

How to Make Black Cherry Clafoutis with Collins Stemmed Black Cherries

1. 1

   Step 1: Preheat oven and prepare cherries & pan

   Preheat the oven to 350°F (175°C). Drain the Collins Stemmed Black Cherries well, reserving a tablespoon or two of syrup if you like for drizzling. Butter a 9-inch (23 cm) pie dish or similar shallow baking dish with about 1 tablespoon of the unsalted butter, then spread the drained cherries in a single even layer across the bottom.

   For this step

   • 12 oz (drained)Collins Stemmed Black Cherries
2. 2

   Step 2: Whisk eggs, sugar and flavorings

   In a medium bowl, whisk together the large eggs, granulated sugar, salt, and vanilla extract until the mixture is smooth and slightly pale, about 30–60 seconds; this helps dissolve the sugar and incorporate some air for a lighter custard.

   For this step

   • 3 largeLarge eggs
   • 3/4 cupGranulated sugar
   • 1/4 tspSalt
   • 1 tspVanilla extract
   
3. 3

   Step 3: Make the batter

   Add the all-purpose flour to the egg mixture and whisk until no lumps remain. Gradually whisk in the whole milk and heavy cream until smooth. Melt the remaining 2 tablespoons of butter and whisk it into the batter. The batter should be pourable and similar in thickness to heavy cream; strain through a fine-mesh sieve if desired for an extra-smooth texture.

   For this step

   • 3/4 cupAll-purpose flour
   • 1 cupWhole milk
   • 1/2 cupHeavy cream
   
4. 4

   Step 4: Assemble and bake

   Pour the batter evenly over the cherries in the prepared dish. Bake in the preheated oven until the clafoutis is puffed, set in the center, and golden on top, about 30–35 minutes. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
   
5. 5

   Step 5: Cool, finish and serve

   Let the clafoutis cool for 10–15 minutes so it settles (it will deflate slightly). Dust lightly with powdered sugar before serving. Serve warm or at room temperature — excellent with a dollop of crème fraîche or vanilla ice cream if desired.

   For this step

   • 2 tbspPowdered sugar (for dusting)
   

1. Preheat the oven to 350°F (175°C). Drain the Collins Stemmed Black Cherries well, reserving a tablespoon or two of syrup if you like for drizzling. Butter a 9-inch (23 cm) pie dish or similar shallow baking dish with about 1 tablespoon of the unsalted butter, then spread the drained cherries in a single even layer across the bottom.
2. In a medium bowl, whisk together the large eggs, granulated sugar, salt, and vanilla extract until the mixture is smooth and slightly pale, about 30–60 seconds; this helps dissolve the sugar and incorporate some air for a lighter custard.
3. Add the all-purpose flour to the egg mixture and whisk until no lumps remain. Gradually whisk in the whole milk and heavy cream until smooth. Melt the remaining 2 tablespoons of butter and whisk it into the batter. The batter should be pourable and similar in thickness to heavy cream; strain through a fine-mesh sieve if desired for an extra-smooth texture.
4. Pour the batter evenly over the cherries in the prepared dish. Bake in the preheated oven until the clafoutis is puffed, set in the center, and golden on top, about 30–35 minutes. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
5. Let the clafoutis cool for 10–15 minutes so it settles (it will deflate slightly). Dust lightly with powdered sugar before serving. Serve warm or at room temperature — excellent with a dollop of crème fraîche or vanilla ice cream if desired.