Cherry Clafoutis

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It’s cherry season!!

I always enjoy eating fruit as it is, but since my hubby has a serious sweet tooth, I bake desserts for him once in a while. When I was flipping through Julia Child’s cook book searching for easy dessert recipes, I instantly zoned in on the word “CLAFOUTIS”. Clafoutis is an elegant yet simple French dessert that is easy to make – it’s like a custard but more dense in texture. It might sound boring, but once it comes out from the oven, I guarantee you, your family, and your guests will be impressed.

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Initially, I was thinking I would just follow the original recipe, but then I decided to make a healthier version. The Pillsbury gluten-free flour that I purchased from Costco is pretty good, and I’ve been using it for a while now. Unfortunately, I haven’t found a good sugar substitute for baking yet, so I used honey powder, and it’ll do for now.

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It was quite a work to pit the chrries since I don’t have a proper tool, but it was all worth it.

CHERRY CLAFOUTIS

Original Recipe (from Julia Child)

  • 3 cups pitted black cherries
  • 1 1/4 cup milk
  • 2/3 cup granulated sugar (divided)
  • 3 pasture raised eggs
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup flour
  • Softened butter, for preparing the baking dish

Ingredients (Gluten free)

  • 3 cups pitted black cherries
  • 1 1/4 cup coconut milk
  • 2/3 cup honey powder
  • 3 pasture raised eggs
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup gluten-free flour
  • Softened butter, for preparing the baking dish

Instructions

  • Preheat oven to 350 F
  • Stem and pit the cherries.
  • In a bowl, combine in the order of  coconut milk, sugar, eggs, vanilla, salt and flour, and mix well.
  • Lightly butter a 7 to 8-cup baking dish, and pour a 1/4-inch layer of the mixture over the bottom.
  • Bake for 5-7 minutes and remove from the oven.
  • Lay the cherries in the baking dish and pour the remaining batter over the cherries.
  • Bake about 45-50 minutes or until the custard is just set; a knife poked in the center comes out clean.
  • Sprinkle with powdered sugar and serve warm.

Note : If you follow the original recipe, 1/3 cup of sugar is added in the batter and sprinkle the rest of sugar on top of cherries, pour the batter and bake in the oven.

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