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Sour Cherry Clafoutis with Sugar Brûlée

yield: 1 (10-inch) flan
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Special Equipment

  • a cherry pitter
  • A chef's torch

Ingredients

  • 2 cups whole milk
  • 3/4 cup plus 1/4 cup granulated sugar, divided
  • a pinch of kosher salt
  • 1 vanilla bean pod
  • 3 large eggs
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 2 cups pie cherries, pitted

Instructions

  • Preheat the oven to 425 (F). Liberally butter a 10-inch ceramic quiche mold or pie dish.
  • In a medium saucepan, combine 2 cups whole milk, 3/4 cup granulated sugar, and a pinch of kosher salt. Score your vanilla bean pod lengthwise and scrape the vanilla beans from inside the pod into the milk and sugar mixture, before adding the vanilla bean pod to the mixture as well. Place the pan over medium heat and heat to just under a boil, stirring occasionally to dissolve the sugar.
  • While the milk mixture is heating, break 1 egg into a heatproof mixing bowl. Add 1/3 cup plus 1 tablespoon flour and whisk until the mixture is free of any lumps. Add the remaining 2 eggs and whisk until smooth.
  • When the milk mixture is ready, remove the saucepan from heat and use a fine-mesh sieve to strain the milk mixture into a large liquid measuring cup — discard the vanilla bean pod at this point, as the vanilla beans will have been incorporated into the milk mixture during the cooking process. While whisking constantly, slowly pour the hot milk mixture into the egg mixture.
  • Pour the mixture into the prepared mold and add 2 cups pie cherries, making sure that the fruit is evenly distributed throughout the pan.
  • Bake for 30 to 35 minutes, or until the clafoutis is just set in the center and slightly puffed and browned around the outside. Once the clafoutis has finished baking, transfer to a wire rack and let rest for 10 minutes.
  • Once the clafoutis has rested for 10 minutes, sprinkle the remaining 1/4 cup of granulated sugar over the top of the clafoutis, making sure to create a thin, even layer of granulated sugar over the flan. Use a chef's torch to brûlée the sugar, making sure to stop the flame once you see the sugar turning into a golden-brown color — the sugar will continue to brûlée for a few more seconds even after the flame stops.
  • Serve immediately; the clafoutis is best warmed or at room temperature.

Notes

Adapted from Tartine Bakery