Ripe cherries are one of spring’s greatest treats. Here, the sweet, dark fruits are baked into a clafouti, a rich but simple custard that perfectly showcases their bright flavors.
Sweet Dark Cherry Clafouti
Unsalted butter for greasing
1 lb. (500 g.) dark sweet cherries, pitted
1 cup (8 fl. oz./250 ml.) whole milk
1/4 cup (2 fl. oz./60 ml.) heavy cream
1/2 cup (1 1/2 oz./45 g.) sifted cake flour
4 large eggs, at room temperature
1/2 cup (4 oz./125 g.) granulated sugar
1/8 tsp. salt
1/2 tsp. pure almond extract
Confectioners’ sugar for dusting
Position a rack in the upper third of the oven and preheat to 350 degrees F (180 degrees C). Butter a shallow 1 1/2-qt. (1.5-l.) baking dish. Arrange the cherries in the prepared dish.
In a saucepan over medium-low heat, heat the milk and cream until small bubbles appear around the edges of the pan. Remove from the heat and vigorously whisk in the flour, a little at a time, until no lumps remain.
In a bowl, whisk together the eggs, granulated sugar and salt until creamy. Whisk in the milk mixture and the almond extract. Pour over the cherries. Place the dish on a baking sheet. Bake until browned, 45-55 minutes. Transfer to a rack to cool. Dust with confectioners’ sugar and serve warm. Serves 6.