Thinking Of Mommy
El Greco (1541-1614)
Sagrada Familia, Detail
Oil on Canvas
The Tavera Museum, Spain
Spanish Mannerist
This is a sublimely light version of the traditional French cherry custard that complements just about anything you pair it with. I wanted to attempt to re-create the traditional Clafoutis, but somehow, the gluten-free version seems lighter than I remember it; however, it has been years so my memory of the “real” thing is a bit foggy. Nonetheless, this dessert is incredibly easy to throw together for the last minute dinner party and is so light, it could follow just about any meal. No wonder it is such a staple in France.
Just look at these gorgeous eggs from Boggy Creek…
I decided to make this in preparation for Mother’s Day because my mother’s favorite fruit is cherries. If your leave the cherry pits in, it adds a tremendously subtle nutty flavor that you just can’t get any other way, so I highly recommend saving yourself the time and just leave them in. Served on a bed of fresh heavy cream, this dessert speaks volumes with each and every bite. Happy Mother’s Day, Mom and to all the mothers the world over.
1 Whole Vanilla Bean, split
3/4 Cup Heavy Cream
3/4 Cup Half n’ Half
¾ Cup Granulated Sugar
1/4 Cup Tapioca Flour
1/4 Cup Cornstarch
2 Teaspoons Guar Gum
3 Large Eggs
1 lb. (16 oz.) Fresh Cherries, pitted (optional)
Heavy Cream for serving
Butter a 10” x 2” deep pie pan and dust with cornstarch and set aside. Preheat oven to 350°F.
In a heavy bottomed sauce pan, heat the cream, half n’ half, and vanilla bean, on low heat until a heavy lift of steam begins rising up off the mixture. Using a spoon, gently scrape the seeds from the vanilla bean halves into the milk and discard the vanilla bean. Do not boil the milk; just slowly and gently increase the temperature to a low simmer. Cool cream in the refrigerator until ready to use.
In the meantime, sift together the dry ingredients and then whisk, being careful to eliminate any lumps. Whip eggs and the sugar until frothy in a separate bowl. Whisk dry ingredients into the eggs until completely smooth. Whisk in cold cream.
Pour the cherries over the bottom of your prepared pan. Cover the cherries with your custard batter. Bake at 350°F for 40 minutes and a toothpick inserted into the middle comes out clean.
Cool completely before slicing. Sprinkle with confectioner’s sugar.
Serve by pouring some cool heavy cream on the plate and then topping with the sliced clafoutis. The clafoutis is even more phenomenal refigerated over night and served the following day.
Serves 6-8
Variations:
If you’re in a pinch and don’t have fresh cherries on hand, or if they are out of season, try peaches and nectarines for early summer and armanac soaked prunes for the fall.
Hortense Haudebourt-Lescot (1784-1845)
Portrait of Hertense Baller, Detail
Oil on Canvas, 19cm x 19cm
The Louvre Museum, Paris
French Genre Works Painter
