On a recent thread where veebee asked about cherry clafoutis, arifa linked the below recipe from Saveur. I love clafoutis and, thanks to them, I knew exactly what I was to create w/ all the fruit I had collected by the end of my farmer's market run on Sat. Seems like I can never follow a recipe exactly these days, so keep my changes in mind when reading my critique. My alterations:
1. Instead of using all cherries, I used 1 cup each of pitted Bing cherries, ollalieberries, and halved strawberries.
2. Macerated the fruit in 1 TB of sugar (put 5 TB of sugar in custard) and 1/2 TB of balsamic for 45 min. Omitted kirsch.
3. After I put all 6 eggs in, I realized that I was using extra large and decided to add in a little more flour (1/4 cup) to compensate. Upon reflection, this may have been a little too much.
Recipe was very easy. Since it bakes at 425F, the top browned very quickly. I actually had to place a sheet of foil loosely over the top after 15 min. to protect the top from burning. Baked for a total of about 35 min. Puffed up nicely in oven and slowly deflated as it rested. Reminded me of a frittata.
Flavor was good, could have been a tad sweeter for me. Very nice w/ vanilla ice cream. More on the custardy side but firm. If you want cake-like, then this recipe is NOT for you. Brought to a BBQ and people liked it, but ultimately, it didn't WOW me. I think it may have too much milk (1.25 cups). I also think that this is something that is best eaten after it has cooled a bit but is still a little warm, no more than an hour after it has come out of the oven.
I have many other clafoutis recipes on hand, and hope to try the recipes in the following books for comparison: Mastering the Art... by Julia Child, Les Halles Cookbook by Anthony Bourdain, and the SF Chronicle Cookbook by Michael Bauer and Fran Irwin. Will report back w/ my findings. Any comments to help me along are appreciated.