Adapted from Ina Garten’s pear clafouti recipe.
Warm velvety custard with little fruit gems. I’ve been making this one for years and it never fails.
- 1 tbsp unsalted butter
- 1/3 cup granulated sugar, plus a sprinkling for the pan
- 3 large eggs
- 6 tbsp all-purpose flour
- 1 1/2 cup whipping cream
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup sour red cherries (fresh is better)
- 1/2 cup blueberries
- sprinkling of confectioners’ sugar
Preheat oven to 375 F.
Butter a round baking dish and lightly sprinkle with sugar.
Whisk the eggs and the granulated sugar until light and fluffy. Mix in flour, cream, vanilla and salt.
Set aside for 10 minutes.
Pour custard mixture (should be the consistency of pancake mix) into pan. Plop in cherries and blueberries.
Bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
Cool and sprinkle with confectioners’ sugar.