In writing this recipe, I'd have to admit that I've never made a clafoutis before. I don't know why... the thought of a baked custard just didn't appeal to me, I grew up eating custards with cardamom sometimes saffron or rosewater... never baked but slowly simmered in a pot and spooned into tiny vintage bowls lined along the kitchen counter cooling down and waiting to be eaten.
But I also had to admit that I'm in love with this recipe, literally. I guess I was wrong, I will definitely make it again, with different fruits... apples and strawberries and flavours like caramel and chocolate. It is an easy recipe that can be converted, it's very forgiving since it mostly relies on eggs and milk.
I also got my hands on the most freshest ripest berries of the season. Raspberries, blueberries, cherries and blackberries... I'll be making some sorbets, tarts and jams and I will surely share some with you!
I also brought a box of ripe, red strawberries from the farmers market I usually go to. We ate almost half of the box before we even got home, they were so ripe the red juices were spilling on our fingers.
The new year is around the corner, very soon and I can't wait to celebrate, watch the fireworks and start my beginning of year detox as I usually do.
I hope everyone has a safe and happy new year! Start of with something great.
I'll hope to post something soon in the week but until then I hope to make even more clafoutis... cannot get enough of it!
It's sweet and sticky with the texture between a cake and a custard. Very coconut-y and studded with cherries. This time I left the cherries with their stones and stems for a more rustic look.
Coconut cherry clafoutis
3/4 cup coconut milk
35g almond meal
30g plain flour
1 tsp vanilla extract
2 cups cherries
1/2 cup caster sugar
coconut and pistachios to decorate
Preheat the oven to 220C.
Whisk the eggs, sugar and vanilla until combined. Add the almond meal and flour followed by coconut milk. Whisk further for 1 minute.
Divide the batter amongst 4 ramekins, add the cherries on top. Bake for 30 minutes or until the edges are golden brown. Serve warm or chilled with some coconut and pistachios and a dollop of heavy cream.