Sour cherries (prunus cerasius) are closely related to the sweet cherries (Prunus avium), but are more acidic. For this reason they are not used raw; but they have a stronger aroma if cooked.
This is a classical recipe, that presents well and it’s not heavy. It’s really versatile as you can try it with different kind of berries.
You can make this lighter using fat reduced milk and other sweetener (for example “stevia”).
To enhance the taste you add to the custard one or two spoons amaretto or maraschino.
For the preparation of the custard I suggested to use the microwave as this is the easiest way to prepare it and will prevent sticking on the bottom of the pot.
- 1 teaspoon butter fort the mold
- 1 ½ – 2 cups of fresh sour cherries, pitted
- 2 eggs
- 1 cup of sugar
- 5 tablespoons cornstarch
- 2 cups of whole milk
- 1 teaspoons of vanilla extract
- Preheat the oven to 180°C/350F. Butter and lightly flour a 25 cm/9 inches mold or 2 smaller ones (as I did).
- In a microwave safe bowl whisk the eggs, sugar, salt, and flour together until smooth. You can make this in a saucepot and cook it at moderate temperature.
- Add the milk and vanilla extract. Whisk until smooth.
- Place the bowl in the microwave and heat at maximum for 3 minutes. Stir. Heat again for one minute and stir. Repeat until thickened.
- Pour half to f the custard in the mold, add half of the sour cherries, add the second half of the custard and top with remaining sour cherries.
- Cook for 40 minutes or until golden brown. The clafoutis will puff up quite a bit and will deflate while cooling.