Clafouti Aux Cerises (Baked Cherry Custard)
[donotprint]Spring time is here and we are already three quarter into the year. Spring time only means one thing for me – lots of baking. To be honest, I’ve been procrastinating during winter and haven’t really done much baking than I should. But I can’t wait to get back straight into it, I have promised myself to make more Malaysian cuisines as I haven’t touch any of the cookbooks I brought back from Malaysia! So watch out for lots of nyonya delicacies in this space! But first, let’s bake something!
When I was flipping through the “Nobody does it better…” cookbook (still one of my favourites) by Trish Deseine, the recipe that really caught my eye is the extraordinary looking dessert called Clafoutis. Clafoutis is baked custard using a light crepe batter with fruit, usually cherries, half submerged in the custard that makes them looks like little alien eggs about to hatch. (I can think of more grosser examples, but I won’t go there.)
I’ve made two version of the Clafoutis, one with Morello cherries from a jar, and another with fresh cherries. There is no one better than the other because I like them both as they have their own likable characteristics. With Morello cherries which has more water content, the custard is wetter and softer from all the juice inside cherries, the sourness from the cherries also works well to serve with a scoop of vanilla ice cream.
As for fresh cherries, the custard is firm and light, and the flavour is usually lot subtle compares to Morellos. But if you are using fresh cherries, then I best suggest you to take the stones out, or if you are as lazy as I am by leaving the stones in, make sure you don’t bite too hard or else expecting a hefty dental bill.
This is a very simple recipe to whip up in no time and it sure looks good to impress the house guests for your next dinner party. You can either serve chilled or hot, best to bake it in advance and when ready to serve, just pop it back in the oven for few minutes to reheat then a sprinkle of icing sugar on top.
In the mean time, A Cupcake Or Two tweeted to me that A Table For Two is mentioned in the latest issue of Masterchef Magazine. I had no idea so it was a lovely surprise on a Saturday morning. Thanks to Gosstronomy for the little plug in the magazine. Not sure about me become the next big star, but me in Masterchef 3? We shall see eh? 
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[print_link] Clafouti Aux Cerises (Baked Cherry Custard) - serve 8 Ingredients 20g butter 5 eggs 150g sugar, plus extra for sprinkling 15g (1 sachet) vanilla sugar, or a few drops of vanilla essence 80g plain flour 500ml full cream milk 1kg cherries Method 1. Preheat the oven to 190C/375F 2. Grease a medium-sized ovenproof gratin dish with butter evenly. 3. Beat the eggs with sugar and vanilla sugar. Add the flour and then the milk and vanilla essence if using, mixing well to avoid lumps. 4. Put the cherries in the dish and pour the batter over them. Bake the clafoutis for around 45 minutes until golden. Remove from the oven and leave to cool before sprinkling it with sugar and serve.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
The real cherries sounds like a great idea…. time to start pitting!
Fiona´s last [type] ..The Last Gasps of the Hunter Street Mall Newcastle
Mmm… Cherries and custard – I might just make that for dessert tonight. Will use morello cherries, because I like drinking the juice mixed with some sparkling water – an alcohol free bubbly! Yum!
Martyna recently posted… Coconut and mango fish curry // mild laksa from scratch
Ha!! love it – you’re famous without even knowing it. Fresh cherries with custard is a mad combo.
Shanks´s last [type] ..Momofuku Crack Pie – for us XGLUTs
Woo! for the MasterChef mention. Future star indeed!
I’ve come across this dessert before but was never sure whether it tasted any good. Must try it one day. I must say, I think this is one of the shortest recipes I’ve ever seen you post! (That’s a good thing for simple lazy bakers like me!)
oOoO congrats Mr.ImInMasterChefMagazine!
Hurrah for Spring finally being here =)
x
Iron Chef Shellie´s last [type] ..Taste of Melbourne 2010
Yesss, I love clafoutis, my Mum makes a mean one too and I shall try to reproduce it, thanks for the inspiration! And I sure hope to see you on telly, how cool would that be!
My mum makes clafoutis and we always laugh because she has so much trouble saying the word. A nice desert though, and popular with children too. Congrats on the write up in Masterchef mag. Its nice to be noticed for doing something well. Cheers Naomi
Congrats on the Masterchef Mag mention! That clafoutis looks so pretty, I think I would prefer the fresh cherries, but yes pitting is such a pain! Looking forward to all your Malaysian recipes!
Steph´s last [type] ..Sweet Corn Ice Cream
Yum this looks amazing. Cherry clafoutis is such a pretty dessert.
Congrats on the MasterChef mag mention too. Watch out George! lol
Helen (grabyourfork)´s last [type] ..Efendy- Balmain
Woohoo! Congrats on the mention in Masterchef mag.
Phuoc’n Delicious´s last [type] ..Bodega Tapas Bar- Surry Hills
Yeah love your sweet cherry dessert Billy! Congrats on the mention & at least if you ever take George’s place you’ll have better table etiquitte
john@heneedsfood´s last [type] ..Muirlea Rise & lunch at Bar Salute- Wairarapa NZ
Congrats on the MC mention! And omg, I freaking love clafoutis especially with cherries. It’s a classic spring dessert but it’s amazing in winter. But I reckon anytime is clafoutis time!
Congrats!! U’ve done your papa & mama proud!
Send some cherries over and i’m sure i’ll bake this in no time. I love cherry clafouti to bits but to buy cherries just to bake this, no freaking way!! (u should know ultra ex these lovelies are over here, aye? )
maameemoomoo´s last [type] ..Food From Our Hearts – Lou Fei Yuk Braised Pork Belly
Yum! Clafoutis is my go-to dessert when I haven’t got much energy or ingredients but want something delicious. I hardly ever make it with cherries though because I’m too lazy to pit them. Usually go for the blueberry or pear route… but I might try it with those ones from the jar next time
Millie @ Gusty Gourmet´s last [type] ..Pravda – Dine 2010 35 set menu
Can’t wait to see you in MasterChef 3 and keen check out your Nonya delights!
Soy @ honeyandsoy´s last [type] ..Best of the best wonton noodles in Hong Kong- Wing Wah Noodle Shop
Congratulations on your mention Billy! Will we see you in MC3?
Trissa´s last [type] ..Savour Chocolate and Patisserie School and My First Giveaway
Clafouti Clafouti Clafouti – seems like the fashionable thing to bake at the moment. Keep seeing it pop up all over the world wide web and I happened to land on it while browsing one of my new cookbooks, might have to add it to my cooking wishlist now.
P.S Congrats on the MC mag =)
angie´s last [type] ..Gingerbread People – Bake Sale Donation 1 of 3
i told you about the feature too! lol. congrats mate…
I always do Clafoutis…the best one is with cherries of course, but you can do variation such as strawberry/kiwi, mirabelles ( French small yellow plums from east of France).
When I do the first Clafoutis of the year that means Summer is coming !
Cheers
I absolutely love clafoutis! My mum used to make them all the time when I was younger.
I love the fact that you mentioned the possibility of you being in Masterchef 3!
You did so great & I was so sad to see you leave the show! You are an absolutely amazing chef, keep at it and never give up!
Kanika
I love anything with custard! This looks perfect for summer! Yum!