Stone Fruit Clafoutis
5,4 / 10
- For the batter
- 1.333 cups Whole milk
- 1.333 cups double cream
- 1 Vanilla bean (split lengthwise down the centre)
- 4 large egg yolks
- 4 eggs
- ⅞ cup caster sugar
- 0.333 cup plain flour
Pre-heat the oven to 160°C | 325F | gas 3.
Prepare the batter by combining the milk, cream and vanilla pod in a saucepan and bringing to a simmer. Remove from the heat and leave to one side, allowing the flavours to infuse.
In a large bowl, whisk together the egg yolks and eggs until light and frothy. Add the sugar and whisk until well blended. Sift in the flour and whisk until smooth.
Remove the vanilla pod from the milk and cream mixture and gradually add to the egg mixture, whisking until smooth.
Dust the cherries in the icing sugar, shaking off any excess, then arrange them evenly between 4 individual ceramic ramekins.
Fill the ramekins evenly with the batter and bake the puddings for 20-25 minutes until the batter is set. Remove from the oven and serve immediately.