Cherry Clafoutis
This custardy dessert, similar to a German pancake, is an excellent way to enjoy all sorts of fruit in season.
Servings: 6
Ingredients
- 3 eggs
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 tablespoon butter, softened
- 3 cups pitted sweet cherries
- Confectioners' sugar for serving
Instructions
- Whisk the eggs and granulated sugar together in a medium bowl until thick. Add the vanilla and salt. Whisk in the flour; don’t worry if you see little bits of it in the batter. Beat in half the milk until combined, then the rest. Refrigerate the batter until you’re ready to use it.
- Coat the inside of a 10-inch cast-iron skillet with the butter. Pour the cherries into the pan in a single layer. Leave at room temperature until you are ready to bake the clafoutis.
- If using a gas grill, heat it for medium-high direct cooking. The grill temperature should be 500° to 600°F; it could mean all the burners are on medium or medium-low depending on your particular grill. If using a charcoal grill, after taking dinner off, add more coals if necessary and close the lid until you’re ready to bake.
- Pour the batter over the cherries and give the pan a little shake to even everything out. Put the pan on the grill directly over the fire. Close the lid and bake for 7 minutes, then check on its progress. If the pudding seems to be browning too fast, turn the heat off under the pan and turn it up on the other burners for a gas grill, or move the pan to a cooler part of the charcoal grill. Continue to bake, checking every few minutes, until the edge puffs up and pulls away from the pan and the center is set, 3 to 12 minutes more, depending on how hot the fire is. Carefully transfer the pan to a rack and let cool for a few minutes. Sift a little confectioners’ sugar over the top, then cut into wedges or spoon out of the pan and serve.
Notes
Adapted from How To Grill Everything © 2018 by Mark Bittman. Photography © 2018 by Christina Holmes. Available now from HMH Books & Media. Reprinted by permission of HarperCollins Publishers. All rights reserved.