A clafoutis is an egg custard typically made with cherries. In this version, I used Rainier cherries and blueberries but you can use Bing or sweet cherries instead. Or you can even use plums or blackberries. You know, the sky's the limit!
Serve this with brunch or as a dessert to a nice meal.
Rainier Cherry and Blueberry Clafoutis
Preheat the oven to 375ºF. Lightly butter an 10-inch pie or quiche dish.
Spread the cherries and blueberries on the bottom of the dish. Whisk together the eggs, half-n-half, mascarpone cheese, sugar, orange zest, vanilla, and flour until well combined. Pour the batter over the cherries and blueberries. Sprinkle the top with raw sugar and scatter the butter slices over the top.
Bake until puffed and golden around the edges, about 40 minutes. If the center seems too runny, bake for another 10 minutes or so. Cool for 30 minutes at room temperature. Cover and refrigerate until cold and set. Dust with powdered sugar before serving.
Serve this with brunch or as a dessert to a nice meal.
Rainier Cherry and Blueberry Clafoutis
- 1 pound (about 2 cups) fresh Rainier cherries, pitted
- 1 cup fresh blueberries
- 3 large eggs
- 1 1/4 cups half and half
- 1/2 cup mascarpone cheese
- 1/2 cup sugar
- zest of 1 orange
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 2 tablespoons butter, sliced
Preheat the oven to 375ºF. Lightly butter an 10-inch pie or quiche dish.
Spread the cherries and blueberries on the bottom of the dish. Whisk together the eggs, half-n-half, mascarpone cheese, sugar, orange zest, vanilla, and flour until well combined. Pour the batter over the cherries and blueberries. Sprinkle the top with raw sugar and scatter the butter slices over the top.
Bake until puffed and golden around the edges, about 40 minutes. If the center seems too runny, bake for another 10 minutes or so. Cool for 30 minutes at room temperature. Cover and refrigerate until cold and set. Dust with powdered sugar before serving.
