Once we started raising chickens and ducks we had droves of eggs. Our duck eggs are perfect for baking since they are really rich and go great in this dish which is inspired by Food & Wine’s July 2018 edition of a dessert baked in cast iron, that incorporates the cherries from our new trees!
Ingredients
2 tbsp unsalted butter
5 large eggs (mix chicken and duck eggs)
¾ cup granulated sugar
¾ cup half and half
¼ cup plus 2 tbsp whole wheat flour
1 tsp vanilla extract
1 tsp lemon zest
½ tsp kosher salt
8 oz fresh cherries pitted
½ cup chopped walnuts or pecans (personal preference)
Powdered sugar for dusting
- Preheat the oven to 350 °F. Place butter in a 12” cast iron skillet and heat it in the oven until butter is melted, about 10 minutes.
- Combine eggs, granulated sugar, half and half, flour, vanilla, lemon zest, and salt in a blender until very smooth. Pour batter into a hot skillet and immediately arrange cherries and nuts on top.
- Bake until the custard is set, about 30 to 35 minutes.
- Remove from the oven and rest for 15 minutes.
- Dust with powdered sugar and serve immediately.
Cherry-Vanilla Clafoutis
Cherry-Vanilla Clafoutis Ingredients
