David Lebovitz'S Cherry Clafoutis

1. 1

   Heat the oven to 375u00b0 F (190u00b0 C). Grease a 2-quart shallow baking dish liberally with butter.

2. 2

   Stem and pit the cherries and lay them in a single layer in the baking dish.

3. 3

   Working with a stand blender or an immersion blender and a bowl, blend the eggs, flour, extracts, 1/2 cup sugar, and milk together until smooth.

4. 4

   Pour the batter over the cherries and sprinkle with remaining 3 tablespoons sugar.

5. 5

   Bake the clafoutis until the custard is just set; a knife poked in the center should emerge relatively clean after about 45 minutes. Serve the clafoutis warm, at room temperature or cold. It can be made up to a day in advance and refrigerated overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.