Cherry & Lavender Clafoutis

Inspired by my favourite Patisserie Clafouti, gorgeous Niagara cherries, and a gift of some beautiful lavender, this summer treat highlights the very best eating locally has to offer.

The inspiration

Niagara Cherries

Niagara lavender

The recipe

Cherry & Lavender clafoutis
(Adapted from Bon Appetit recipe for Cherry Clafouti)

1 cup whole milk
1/4 cup 35% cream
4 eggs (I used Rowe farms)
1/2 cup granulated white sugar
1/2 cup flour
1 tsp fresh lavender flowers
3/4 tsp vanilla extract
Zest of one whole lemon
Enough fresh cherries to cover 4 small ramekins (about 1 1/2 cups)
1 TBSP butter (for greasing rammekins)

Finishing glaze (if desired)
Juice of 1/2 lemon and 3 TBSP granulated sugar

Preheat oven to 375 degrees

Butter the inside of 4 small shallow rammekins

Halve and pit cherries

Line the bottom of each rammekin evenly with the cherries and set aside

Line the bottom of the rammekins with cherries

In a small sauce pan combine milk, cream, and lavender flowers on medium until you get a simmer going approx 5-7 min. Remove from heat and remove lavender flowers by pouring mixture through a strainer into a bowl.

Lavender simmering in milk and cream

While you are simmering milk. in a medium bowl whisk eggs and sugar together.

Whisk in flour, lemon zest and vanilla extract until mixture is a smooth custard.

Gradually add hot milk to the mixture while continuing to whisk.

Carefully pour mixture to the fill line of the rammeking (about 1/2 inch from the top.

Pour custard over cherries

Set rammekins on a cookie sheet (clafoutis will rise above the top when cooking so this step is important in case you have any overflow)

Place cookie sheet and rammekin in the oven and bake for 20-30 minutes. You can check to see if they are done by inserting a toohpick in the center. If it comes out clean then your custard is set.

Remove from oven and brush with glaze if desired while still warm. Another popular way to finish these is to dust them with powdered sugar.

Let Clafoutis cool completely before serving.

You can serve right in the rammekin.

Finished Clafouti served in rammekin

or slide a knife down and around the inside edges to loosen and place a piece of parchment on top, turn upside down into your hand and then turn right side up on your plate.

Finished Clafouti plated

Finished Clafouti plated



Passion meets the plate. Focusing on making cooking for one fun using fresh and local ingredients, notable local wines, with a splash of fashion. Get Fresh, Get Local, Get Fabulous!
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