Cherry Clafoutis, Custard Pie (Clafoutis aux Cerises)

INGREDIENTS

For the Custard Batter

• 5 large eggs
• 1 cup half-and-half (or milk)
• 1 cup heavy cream
• 1 ¼ cups granulated sugar
• 1 cup all-purpose flour, sifted
• 1 pinch salt
• 2 teaspoons vanilla extract (Tahitian vanilla if possible)
• 2 tablespoons confectioner's sugar

For the Cherry Base

• 28 oz Fresh cherries, pitted (enough to generously fill a 9-inch pie dish) Approx. 2 pounds of whole cherries (with pits)
• A few whole cherries with stems (for decoration)
• 2 can 14 oz (397 g)canned pitted dark cherries in syrup— drain well if fresh cherries are out of season

DIRECTIONS

Pit the Cherries and Load the Dish

1. Pit the fresh cherries carefully. Make sure you catch all the pits — no surprises!
2. Fill the bottom of the prepared pie dish with the pitted cherries, generously.
3. Reserve a few beautiful whole cherries with stems to use later for garnish.

Make the Batter

1. In a blender, combine: 5 eggs, Half-and-half, Heavy cream, Granulated sugar, Sifted flour, Pinch of salt, Vanilla extract
2. Blend just until smooth. Don’t overmix — too many bubbles will ruin the custard’s texture.

Assemble and Prepare Water Bath

1. Pour the batter over the cherries, filling the dish almost to the top (but don’t overflow).
2. Use a spoon to gently press down any floating cherries. They’ll rise again, but that’s fine.
3. Place the pie dish in the lasagna pan, and fill the lasagna pan with hot tap water to about three-quarters of the way up the sides of the pie dish.  The water surrounds the custard with gentle heat, which protects the delicate custard from curdling.

Bake the Clafoutis

1. Carefully transfer the entire setup to the preheated oven.
2. Bake until the center is set with no jiggle — approximately 1 hour to 1 hour 30 minutes, depending on your oven.
3. Once baked, remove the pie dish from the water bath. Handle with care!

Cool and Chill

1. Let the clafoutis cool completely at room temperature — do not refrigerate while it’s still warm.
2. Once cooled, cover loosely with a plate and a large bowl (no plastic wrap!) and refrigerate for at least 4–6 hours, preferably overnight.

Unmold Like a Pro

1. Run a small spoon or spatula around the edges to loosen any stuck spots.
2. Set the dish into a shallow pan of warm water for 20–30 seconds to help release the bottom.
3. Place a plate on top and carefully flip. Say a little prayer if needed. If it sticks, don't panic — powdered sugar saves the day.

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