Clafoutis Recipe
posted in Food |Kat and I are planning on making a Clafoutis tonight- here is a recipe from Williams Sonoma.
Cherry Clafoutis
4 eggs, separated
2/3 cup sugar
6 Tbs all-purpose flour
2 tsp. vanilla extract
1 cup heavy cream
1/2 tsp. salt
1 1/2 lb fresh cherries, pitted or 1/2 lb frozen cherries, thawed and drained.
1/2 tsp. lemon zest
Pistachio ice cream for serving
Preheat oven to 375F. Butter large rectangular baking dish.
In large bowl, combine egg yokes and 1/3 cup sugar; beat with handheld mixer on medium-high speed untill ribbons form, about 8 minutes. Add four, vanilla and cream. Reduce speed to low; beat until completely blended, stopping mixer occasionally to scrape down sides of bowl.
In small bowl, using handheld whisk, beat egg whites and salt about 30 seconds. Add whites to batter; beat with mixer on low speed until incorporated, 1-2 minutes.
Preheat, prepared baking dish in oven for 4-5 minutes. In bowl, stir together cherries, 1/3 cup sugar and zest. Remove pan from oven. Pour in cherries; top with batter. Bake until clafoutis is set in middle, 30-35 minutes. Serve warm with pistachio ice cream. Serves 6-8.