Cherry Coconut Clafoutis
Author Notes: I made this for my parents the first time they came to visit me when I'd gone away to college - I love the combination of creamy custard with the sweet and tart cherries. —Erin McDowell
Serves: 6-8
-
1 1/2
cups whole milk
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1/2
cup sugar
-
pinch salt
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1
vanilla bean, halved and scraped
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3
eggs
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3
tablespoons all purpose flour
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2
cups cherries, pitted
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1
cup toasted coconut
- Coat an eight inch pie pan with butter and granulated sugar.
- In a medium saucepan, heat the milk, half the sugar, the salt, and the vanilla until just about to boil.
- In a large bowl, mix the eggs, remaining sugar, and flour until combined. When the milk is heated, pour some into the egg mixture to temper, mixing constantly. Add the remaining milk, and continue to mix until combined.
- Place the cherries and coconut in the base of the pie pan. Pour the warm custard over the cherries. Bake at 350 degrees until the custard has set, about 20 minutes.
- Dust with confectioner’s sugar and serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Recipe for Cherries
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I used almond milk here and am going on ~30 minutes of baking at 350 degrees; unfortunately it is still not set. Just as a heads up for anyone looking to similarly substitute.
AntoniaJames is a trusted source on Bread/Baking.
Gorgeous! Really like the addition of the toasted coconut, and the use of the vanilla bean. Sounds so delicious! Saved to my recipes!! ;o)
Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)
Thanks! I love coconut, and I think the sweetness goes so well with the sour cherries!
Thank you for the recipe. It inspired me to try it on my own. Here is my response: http://juliasculinarysecrets...
Baking consultant at large at Food52, and author of The Fearless Baker (Fall 2017)
Yum! I love the idea of using unpitted cherries - I'd heard of it, but never tried it - I'm going to have to try your adaptation now!
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