The star of this simple clafoutis from Portland, Oregon, chef Joshua McFadden is the slightly savory malted whipped cream. It’s the perfect topping for juicy, sweet, peak-season fruit. McFadden uses cherries here, but you can sub in 4 cups of any other pitted and sliced stone fruit.
Ingredients
- 2 tablespoons unsalted butter, cubed, plus more for greasing
- 1 1/4 pounds sweet cherries (4 cups), pitted
- 1 1/4 cups half-and-half
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- Kosher salt
- 1 cup heavy cream
- 1 tablespoon malt powder
- 2 teaspoons confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
How to Make It
Step 1
Preheat the oven to 350° and butter a 12-inch gratin or
shallow baking dish. Spread the cherries in a single layer
in the prepared gratin dish.
Step 2
In a blender, puree the half-and-half, eggs, flour, granulated sugar and a generous pinch
of salt until smooth. Pour the batter over the cherries, then
scatter the cubed butter on top.
Step 3
Bake the clafoutis for about 35 minutes, until puffed and
a toothpick inserted in the center comes out clean.
Step 4
In a large bowl, using a hand mixer, beat the heavy cream, malt powder, confectioners’ sugar, vanilla and 1/4 teaspoon of salt until stiff peaks
form. Serve the clafoutis warm
or at room temperature
with the malted whipped cream.
