From the story: It’s Time for a Reunion.
This French-influenced dessert from Madagascar is a traditional staple. It has an interesting consistency. This particular recipe is a cross between cake and custard-type pudding. The first time I made it I wasn’t sure which it was supposed to be, but upon further experimentation and research, I realize this is just how the Malagasies like it. Once it’s refrigerated for several hours, it becomes like a firm pudding. While cherry clafoutis seems to be the most popular, you can substitute other types of fruit. Chilling and firming in the refrigerator all day tends to bring out the vanilla and rum flavor.
Traditional Cherry Vanilla Clafoutis
Servings 8 servings
Ingredients
- 1 teaspoon butter, for pan can use coconut oil
- ¾ pound pitted cherries fresh is best, can use frozen
- ¾ cup all-purpose flour
- ⅛ teaspoon salt
- 4 large eggs
- 1 cup milk can use 2%, whole, almond, or oat
- 1 tablespoon rum
- ¾ cup coconut or granulated sugar
- 1 teaspoon vanilla extract
- 1 bean vanilla, scraped can substitute 1 teaspoon vanilla extract
Instructions
- Rub pie pan or individual cupcake pan with butter or coconut oil.
- Preheat oven to 375°F.
- Beat sugar and eggs until smoothly blended.
- Add rum, vanilla extract, milk, and seeds inside vanilla bean until completely blended and smooth.
- Add flour and salt. Blend.
- Wash cherries. Make sure they are pitted. Evenly spread them over bottom of pan or individual cupcake pan. Pour the batter over them.
- Bake for 10 minutes on 375°F. Then turn oven down to 350°F and bake 35 minutes more. Insert a fork or toothpick in center to check doneness. Clafoutis is done when fork or toothpick comes out clean. The consistency is different when eaten hot or cold. Once chilled for several hours, it becomes more like a firm, thick pudding-like pancake topped with cherries or fruit.
- For sweeter or fancier-looking clafoutis, sprinkle a little powdered sugar on top once it cools. Whether hot or cold, it can be served with whipped cream on top.
Notes
Unaccustomed to the consistency of this traditional recipe, I made it twice to be sure I was doing it correctly. It turned out the same both times: somewhere between a cake and a firm custardy pudding. I realized that this is a specialty of Malagasy culture. You will just have to see for yourself. I noticed it becomes progressively firmer after several hours or overnight in the refrigerator and the fruit settles at the top. I'd love to hear your thoughts! Don't forget that in Madagascar they tend to have a heavier hand with the sugar. Feel free to cut down the sugar and substitute coconut sugar if you prefer. You can also reduce the amount of fruit.
