Red Currant Clafoutis
Originally made with cherries, a clafoutis is a baked French dessert with a flan-like batter. Classically, the pits are left in the cherries because it is said to release an aroma reminiscent of almonds.
It hails from the Limousin region located in south central France. Clafoutis comes from the French word ‘clafir’ which means ‘to fill’ – whether it’s to fill the cake with cherries or to fill your belly with this yummy dessert, who knows?
However, I had a pint of fresh red currants sitting in our fridge all dressed up with no place to go. How sad. It was another one of my farmers market impulse buy. You know when something is just so irresistibly gosh darn cute that you have to have it? So I did.
Which brings us to my red currant clafoutis, a remix of the classic.
|Adapted from Martha Stewart|
|6||Tbsp all-purpose flour|
|1||cup heavy cream|
|2||tsp vanilla extract|
|2||tsp orange zest|
|1||pint red currants, separated from the stems|
- Preheat oven to 375 degrees. Butter ramekins and set aside.
- In a small saucepan, gently toss together the red currants, 1/3 cup of sugar and orange zest. Simmer on very low heat until juices are released. Remove from heat.
- In a large metal mixing bowl, whisk the egg yolks and sugar until creamy. Add flour, heavy cream and vanilla. Mix thoroughly.
- In another bowl, beat egg whites with salt for one minute. Add to flour mixture and combine thoroughly.
- Distribute the red currant mixture among your ramekins (you can reserve some to garnish the tops half way through the baking process). Pour batter over the red currants. Do not fill all the way as this dessert will puff up. Bake for 20-30 minutes or until golden brown.
- Serve warm or at room temperature dusted with powdered sugar.