Serves: 4 | Preparation Time: 45 min
- 95 ml double cream
- 1 vanilla bean (lengthways)
- 65 ml full cream milk
- 1 free range egg, large
- 25g caster sugar
- 40g plain flour
- 1 tbsp cherry brandy/kirsch
- Icing sugar, to dust
Pre heat the oven to 180. Put the cream in a saucepan and scrape vanilla pod into it. Place over a medium heat for about 5 minutes. Remove from the heat and add the milk. Strain and set aside to cool.
Whisk the eggs with sugar and flour and stir into cream and kirsch and cherries and mix well.
Pour the mixture into a 23cm round baking dish and bake for 30 minutes or until nice and golden on top.
Dust with icing sugar and serve.
Leaving the stones in the clafoutis will add a slightly almond flavour to it and is how it was made traditionally. Just be sure to tell whoever you’re serving, this is not a dish for kids or dentures!