It is cherry season, and I love to make a clafoutis for dessert. This one is very low calorie, about 4-5 WW Pts. Plus, I think. I posted it in 2003, but have changed it a bit, doubling the custard.
1 pound cherries, with or without pits
2 tablespoons kirschwasser, brandy, or lemon juice
1 tablespoon powdered sugar
6 tablespoons flour* or flour alternative
6 tablespoons granulated sugar
1 ½ cups skim milk
grated rind of one half of a lemon
2 pinches of nutmeg
1/4 teaspoon vanilla
1. Remove stems from cherries. You may also remove the pits, if desired (Traditional French cooks usually leave the pits in. They say it adds flavor). Toss the cherries with powdered sugar and kirschwasser and set aside for at least 2 hours.
2. Preheat oven to 375 degrees and spray a Pyrex dish (I have an 8 inch square white porcelain dish with high sides that I love to use – whatever size lets the custard come up over most of the cherries) with cooking spray.
3. In a bowl, pour the flour and granulated sugar, and stir together.
4. Pour in milk and whisk until thoroughly blended.
5. Whisk in eggs, one at a time, and then add lemon rind, nutmeg, and vanilla.
6. Pour liquid off of cherries (If it is a liqueur, and if you like, you may make this liquid part of the 1 ½ cups of milk – just add less milk).
7. Scatter cherries evenly on bottom of cooking dish.
8. Pour egg and milk mixture over cherries and cook for 30-45 minutes, or until brown and puffed.
9. Chill in the refrigerator. The clafoutis will deflate after it is removed from the oven. Serve cold.
Notes: I have a bottle of Pineau des Charentes, a fortified wine from Poitiers, France, and I usually soak my cherries in that.
*I also have made the recipe gluten-free by substituting the flour for masa de harina, a corn product. Almond flour might also be good.