Cherry Clafoutis
There are many clafoutis recipes. I typically enjoy them all, but I prefer clafoutis that is creamy rather than rubbery. I also prefer pitted cherries. I find it a better eating experience if I don't have to spit pits out each bite. I tried the following recently and this one seems pretty good to me. 3 large eggs 1/2 cup (100 grams) sugar (I want to try 1/3 sugar next time) 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled, plus more to butter your pie dish 1 cup (130 grams) all-purpose flour A couple pinches of salt 1 cup (235 ml) milk (I had fat free so I did about 2/3 milk and 1/3 cream - I will need to experiment on this because I think this changes the texture) 1/2 teaspoon almond extract 2 teaspoons vanilla 2 generous (245 grams) cups sweet cherries, pitted if you wish - I covered the entire bottom of my deep pie dish and I quartered the cherries. I haven't done that before but I think it was a positive change. Optional - powdered sugar Place pr