Cherry Clafouti

I actually wanted to bake blueberry scones today but blueberry is not avail:((( only dried ones which will cost $9 dollars plus... a bit x for a first time try dish ... Haiz ... But then at this moment, light shine before my eyes, haha I saw this red & juicy cherries. They are begging me to buy them, so I decided to change plans. Instead I will bake this Cherry Clafouti - a french dessert. First try, a bit dark ya. Taste like egg tart, Hubby no like leh cos got the egg taste he says:(

The most exciting part is the removal of pits from the cherry, I use a DIY cherry pit removal gadget.

Erm... abit not the exact design, well there should be 2 fine hooks instead of 1, but my theory 不管是黑猫，白猫，能捉老鼠的就是好猫 ( I don't care if its a white cat or a black cat. It's a good cat so long it catches mice ), this Captain Hook did a great job removing all pits with no sweat...haha.

Ingredients

( I double up the Ingredients amount to make the above Cherry Clafouti, alternatively you can use the below recipe but in a smaller casserole dish )

1/2 cup of flour
2/3 cup sugar ( divide into 2 portion of 1/3 )
1 1/4 cup of milk
3 eggs
1 tbsp of vanilla
pinch of salt
A couple handful of cherries

Method:

• Preheat oven to 180 degrees celsius
• In a mixing bowl, whisk flour sugar, milk, salt till well combine there should be no lumps in the mixture
• Add eggs and whisk again
• Add vanilla, whisk again ( this is the egg custard batter )
• Butter the bottom of the cassarole dish, about a tsp of butter
• Pour in half of the batter, set in the oven for about 12 mins ( custard batter will set, so we can put the cherries won't sink to the bottom )
• Line the cherries on the cassarole dish, pour 1/3 sugar on the cherries and top with rest of the custard.
• Bake in oven for 40 mins.
• Cool till just warm, serve.