In high school and college, Paul Virant cooked at a restaurant in St. Albans, Mo., called Malmaison, which he credits for opening his eyes to seasonal cooking. "The chef-owner would make a big deal about cherries when they were in season," he says. "She'd make a lot of clafoutis every day." Here, Virant re-creates the classic French recipe, which combines the best of two desserts: custard and cake.
Slideshow: More Recipes with Cherries
Unsalted butter, for greasing the dish
1/2 cup sugar, plus more for sprinkling
2 cups heavy cream
6 large eggs
1 1/2 cups almond flour (6 ounces)
1/2 cup all-purpose flour
2 vanilla beans, split and seeds scraped
1 pound sweet cherries, pitted and halved
How to Make It
Preheat the oven to 325°. Butter a 10-by-15-inch baking dish and sprinkle it with sugar. In a large bowl, using an electric mixer at low speed, beat the 1/2 cup of sugar with the heavy cream, eggs, almond flour, all-purpose flour and vanilla seeds until the batter is blended.
Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let the clafoutis cool slightly before serving.
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