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129a8789 5aa9 4ad8 80ab 69d3e79c7c7f  2016 07 02 17 57 03
Food52
Food52

The resourceful Aliya LeeKong used the back of an olive oil pourer to pit cherries for clafoutis. She also upped the cream to egg ratio to make it less egg-y and more creamy tasting.

"4 eggs, 1 1/2 tbsp melted butter, 2 cups half and half, pinch salt, 6 tbsp sugar, 1 1/2 tbsp vanilla extract and a glug of amaretto liqueur whirred in a blender. Add a 1/2 cup AP flour and blend just until mixed. A few cups pitted cherries in a buttered, 9-inch cake pan. Add custard and bake at 375 for 35 -40 min until jiggly but set."