- 100 ml milk
- 100 ml double cream
- 3 eggs
- 120 g caster sugar
- 1/2 vanilla pod
- 25 g butter
- 50 g griottine cherries
- 30 g flaked almonds
- 1 plain flour
- 1 icing sugar
Pour the milk and double cream into a pan and bring to the boil, then add the vanilla pod and transfer to a bowl to cool down.
Whisk together the eggs and the caster sugar until the mixture is light and fluffy.
Break the butter into little pieces and sprinkle them into the bottom of a baking dish. Add the cherries and the flaked almonds to the baking dish and put it in the oven at 180 degrees.
Add the flour to the egg mixture, then very gently cut and fold it in using a spatula. Once the flour has been well combined add the cooled milk and cream.
Remove the dish from the oven and pour in the egg and cream mixture. Try to keep the cherries and almonds evenly distributed around the dish.
Bake in the oven at 180 degrees for 12-14 minutes.
When the clafoutis is cooked it should be set in the middle, and a nice golden brown colour. Dust with icing sugar and serve with double cream.