EFK Kitchen Ready
EFK Clafoutis
A rustic French baked custard studded with cherries, tender at the center and lightly browned around the edges. The EFK version uses pitted fruit for family-friendly serving and a simple batter that comes together quickly.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Heat the BlueStar oven to 375°F. Butter a 10-inch pie plate or shallow baking dish and dust it with 1 tablespoon sugar. Scatter the pitted cherries evenly in the dish.
- 2. Whisk the eggs, milk, cream, flour, 1/3 cup sugar, vanilla, almond extract if using, and salt until smooth. Let the batter stand 5 minutes so any foam settles.
- 3. Pour the batter around the cherries. Bake 35 to 40 minutes, until puffed and browned at the edges and the center is just set.
- 4. Cool 15 minutes before serving. Dust lightly with powdered sugar if desired.
Equipment
BlueStar oven; 10-inch pie plate or shallow baking dish; Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; mixing bowl; whisk; cherry pitter
Food safety & storage
Because the batter contains eggs, bake until the custard is set and reaches 160°F in the center. Refrigerate leftovers within 2 hours and use within 3 days.
View this recipe on the original EFK website ↗