Cherry Clafoutis

(original recipe from Raymond Blanc)

Ingredients:

For the Cherries:
500g fresh cherries, stoned
2 tbsp caster sugar
2 tbsp kirsch (optional)

For the dish:
10g unsalted butter, melted
2 tbsp caster sugar

For the batter:
100g plain white flour
a pinch of salt
3 eggs + 1 egg yolk (preferrably italian eggs)
6 tbsp caster sugar
finely grated zest of 1 lemon
1 tsp vanilla extract
150ml milk
150ml whipping cream
75g unsalted butter

How to make:

1. Mix cherries with sugar and kirsch (if using) and leave for 30min to 1 hr to maximise flavour.

2. Brush baking dish with melted butter and sprinkle with sugar and shake the dish so it coats the inside evenly. This will give the clafoutis a lovely crust during cooking.

3. Preheat over to 180'C.

4. Put flour and salt in a mixing bowl and make a well in the centre. Add eggs, egg yolk, sugar, lemon zest and vanilla extract. With a whisk, slowly incorporate the egg mixture into the flour until smooth.

5. Whisk in milk and cream.

6. in a small saucepan, heat the butter until it turns a pale hazelnut color, (you can smell it like caramel), then whisk it into the batter while still hot.

7. Mix the cherries and their juices into the batter and then pour into baking dish and bake for 30-40 min until side is browned and skewer when inserted in the centre comes out clean.

8. Sprinkle a little caster sugar over and serve warm.

ENJOY~~