At Home With Theresa

Clafouti! This recipe is for a French custardy dessert that is a perfect use for summer’s sweet cherries!

I had vanpooled for work during the last couple of years I worked at UCLA (140+miles/day)and was in a group of 11 people. Some would leave, and got replaced, but the rest of us, we got to be really close. When traffic is really bad, we’d stop by McDonald’s in Gardena for ice cream, or even a combo meal, while I sometimes did a quick run at the nextdoor Japanese grocery store. Or when there is just a few of us, we’d detour to a Church’s chicken in Norwalk. Or to Knott’s Berry Farm for the chicken dinner and boysenberry pie….I love those times, as I am saved from thinking what to cook for dinner!

We’d meet up for dinner, dimsum, and we have group texts….they were an amazing group! Even now, well over 8 years since my last van ride, we still keep in touch. One passed away a year ago, others retired, but we’re still friends and chat almost every day.

This recipe is from Jerome. He is French and would talk about foods (our van’s favorite topic) that he miss a lot. This was one of them. And he taught us how to make it.

I hope you like this easy, refreshing recipe. I’ve seen the cherries substituted with other summer fruits, but to me, cherries are essential to this recipe. I tried adding a drop of almond extract (just because I love cherries and almond combo!) in the custard mix, and of course it tasted awesome.

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1/2 pound cherries

2 eggs

4 1/2 tablespoons sugar

Pinch of salt

2 1/2 tablespoons all purpose flour

125 ml whole milk

2 tablespoons butter, melted

1/4 teaspoon vanilla

Vanilla sugar to serve*

1. Grease the big bottom bowl of the ELB. Place the pitted cherries in and set aside.

2. In a small bowl, combine the eggs, sugar, and salt.

3. Add flour, milk, butter, and vanilla. Blend well.

4. Pour mixture into the bowl with the cherries. Cover with foil and set on the ELB base.

5. Place 3 (120ml) little cups water in the base. Cover and let steam until done, about 50 minutes.

6. Carefully open the lunchbox and insert a skewer into the clafouti. It should come out clean. Add more water and steam longer if necessary.

7. Place the bowl on a wire rack to cool. Refrigerate until cold. Unmold onto a serving dish and sprinkle with vanilla sugar. Serve cold.

*vanilla sugar – you can purchase this or make your own. To make it: bury 1-2 vanilla beans that were split down the middle in a cup of sugar. Make sure to cover the container. Leave for about a week. Use for a hint of vanilla in your coffee, tea, or desserts.