cherry clafoutis

the wondrous thing about living in singapore is that we import our fruits from all over the world. hence even when the season for cherries in europe is over, our awesome supermarkets just flew in a whole batch of fresh cherries from canada. the stalks were so green and the cherries looked so luscious that i decided that another dessert won't hurt.

clafoutis clafoutis clafoutis as everyone will wonder, we've known about tarts and crumble but clafoutis seems foreign. fruits baked in a custard like batter, the aroma is awesome i tell you. the nice fragrance of the fruits is one thing, the eggs and cream baking till lightly brown is comforting.



while baking this dessert, i thought of the different serving methods and i decided to do both; in a pastry crust and in ramekins. the sugared ramekins gave a deep caramel taste to the clafoutis while the buttery crust of the tart added a light fragrance to the custard while giving it more crunch. and i couldn't have more fun photographing both presentation styles.

almonds and cherries are a matched made in kitchens all over. the light toasted scent and taste of sliced almonds really compliments the clafoutis.