Clafoutis is a flan-type cake from France, usually stuffed with cherries. I’ve stayed very close to the recipe of Stéphane’s great grandmother, which he posted on his wonderful blog My French Heaven. It is quite easy to make and it was delicious.
According to the traditional recipe, you are not supposed to pit the cherries because that will stain the flan. But it will also mean that you will have to deal with the pits when you eat the clafoutis! And so I opted to pit the cherries anyway. The clafoutis still looked very acceptable (nothing a bit of icing sugar can’t fix…).
The only problem with clafoutis is that when cherries are ripe, it usually is too hot to use the oven. But I’ve baked one anyway and I’m glad that I did.
750 grams (1.7 lbs) cherries
2 egg yolks
100 grams (1/2 cup) sugar
100 grams (1/2 cup + 2 Tbsp) flour
250 ml (1 cup) milk
100 grams (7 Tbsp) butter, softened
2 Tbsp vanilla extract
1 Tbsp orange extract (Stéphane’s recipe uses 2 Tbsp orange blossom extract)
2 Tbsp Kirsch
1/2 tsp salt
Preheat the oven to 180ºC/350ºF (not fan forced).
One of the tastiest and most prized types of game is venison from roe deer. A roe deer (Dutch: ree, French: chevreuil, German: Reh, Italian: capriolo) is a small species of deer that is very picky about its food. To make this roe deer venison sous-vide, I bought a whole back so I also had bones to make a great jus. By cooking the venison sous-vide, it was cooked perfectly medium rare throughout.