David Lebovitz's Cherry Clafoutis

I took Judy’s advice as best I could (buttermilk, cream instead of milk, sauté cherries in butter and sugar), and added a bit of kirsch before dumping the batter over (instead of judy’s recommended lemon zest). Zowie! Utterly fantastic! Thank you to David Lebovitz (AGAIN) and thank you to Judy! This recipe goes immediately into my favorites box.

I make this recipe a lot, but never with cherries. I use strawberries, blueberries, and sometimes chocolate chips. One thing of note that I would suggest is to really lay into the mixture with the kitche aid. Don't hold back, and really whip the stuff. It helps.

Something else I like to do is to sprinkle the top with orange chocolate powder (hot cocoa mix is perfect) directly after removing from the oven. It adds depth, and flavor beyond the goodies you put in the dessert, or is even better if you are just making a plain clafoutis.

The batter never baked - the recipe has too much milk - my keep kids were so disappointed

Totally delicious. I had a moment of panic when the batter seemed super watery, but it baked up beautifully. I made it exactly as written, although I was taking it to a dinner party and wanted to serve it hot, so I buttered the dish, pitted the cherries (with a chopstick, super easy) and put them in the pan, and then blended up the custard and put it in a container for transport. Stored it in their fridge until just before dinner and then baked it. A total hit!

Turned out perfectly! It comes out of the oven very puffed and golden. The puff does subside a tad, but the sugar sprinkled on top adds a touch of crispness.

I mad ethi sand it turnes exactly as described and very tasty in deed. Now then, lets say that I wnat to make this in a somewhat smaller casserole dish but with the same amopunt of ingredients - a thicker version. Am I asking for trouble or no?

Can almond or coconut milk be used as a substitute?

I'd love to learn how to pit cherries with a bottle and a straw!

Such is my devotion to this dessert when Washington Cherries become available, that I made it on our hottest day on record in about a decade!. It is a MUST on my calendar every year when Washington Cherries hit the stores. I like clafoutis with both Bing and Ranier cherries. My recipe is an amalgamation of several varieties, from Julia Child to Cat Cora. Julia has a lower egg to cream ratio and uses whole eggs. Cat separates her eggs, has a much higher egg content, and folds in the whipped whites to lighten up the batter. I like Julia method for batter better. But Cat adds the step of sauteeing the cherries in a little butter and sugar with grated lemon zest. Finally, from another recipe that used buttermilk, I now use a combination of buttermilk and cream, Julia's egg ratio and Cat's sauteed cherries and lemon zest. But no matter how one does it, it is one of the most delightful early summer desserts drawing on the summer bounty of fruit! I have recently learned about Savory Tomato Clafouti and will certainly try it with my garden tomatoes this summer. David's recipe is much like Julia's.

As a passionate custard and cherry lover clafoutis had been on my to-cook list forever. It's easy and fast to make and utterly delicious. In her description, Sarah Jampel was right (didn't doubt it): you gotta scoop from the middle and from the edges to get the full range of textures here. Yumm!