Cherry Clafouti. A la Beatrice Peltre, La Tartine Gourmand.
Unsalted butter, to grease the ramekins
1/2 cup of blond cane sugar, plus extra to coat the ramekins
3/4 cup and 2 tablespoons of whole milk
3/4 cup plus 2 tablespoons of unsweetened coconut milk (or heavy cream)
1 lime, only the finely grated zest of it
1 vanilla bean, split open and seeds scraped out
3 large eggs
1/3 cup of millet flour (tho I used rice flour because that's what I had)
1/4 cup of almond meal
1/4 cup of cornstarch
2 tablespoons of melted unsalted butter
1 pound of fresh cherries, seeded (because it's easier to eat a big forkful that way)
confectioners sugar to dust.
Preheat the oven to 350 degrees. Grease 6 ramekins with butter (or one 12 inch dish), and sprinkle the surface and sides with sugar. It'll stick to the butter, and tap the excess out.
Put the milk and coconut milk, vanilla bean and lime zest into a pot and heat on the stove. When warm, turn off the element, put a lid on and let sit for 15 minutes. Strain.
In a mixing bowl, combine sugar, millet flour, almond meal, and cornstarch. Beat the eggs in one by one. Add the infused milk and melted butter. Arrange the cherries in the ramekins and pour the batter on top.
It's heaven. And so easy. And looks so hard to make.
A little bowl of not so sweet, creamy, vanilla-y cherry goodness. All to yourself!
Scoop a big heap of rich vanilla ice cream on top, and pour a small glass of amaretto on ice. Because why not. Amaretto is always nice after dinner, and it pairs so well with the not-so-sweet vanilla-y cherry treat.
dessert is served.