Adapted from Helene Dujardin
Baked in individual ramekins, this French dessert is easy to prepare and makes for an elegant presentation.
- 1 to 1 1/2 cups cherries, pitted
- 4 eggs
- 1/3 cup honey
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup all purpose or any gluten free flour of your choice
- powdered sugar (optional)
Preheat the oven to 350F and position a rack in the middle. Butter six 1-cup ramekins or ceramic baking dishes.
Spread the cherries evenly in the prepared ramekins.
In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Slowly pour over the cherries, trying not to disturb them too much so to speak.
Bake until the clafoutis are puffed, the edges are browned and the centers are lightly browned, about 30 minutes. Serve at room temperature with some powdered sugar dusted on top if desired.