What's a clafoutis? It's a wonderful French dessert made of fruit baked in a flan-like, flour-thickened custard. Black cherries are the classic way to go about it (and if you really want to be authentic, not to mention risking a tooth, leave in the pits). This clafoutis is like a clafoutis on crack. I decided to go all out by tossing in a handful of flavors and textures: Juicy sweet-tart raspberries, crunchy pistachios, and rich and gooey bittersweet chocolate.
Not only is it delicious (and obviously versatile to the filling of your choosing), but a clafoutis is ridiculously easy to make. Whisk up your batter of eggs, sugar, flour, milk, and cream and then pour it over the add-ins of choice. The crushed pistachios float to the surface of the liquid, creating a crunchy crust, and the chocolate sinks below, creating a gooey lip smackin' chocolate bottom. I also scattered a few shards of chocolate to melt on top as the clafouti emerged from the oven. A hot oven is key here, as the clafouti will rise a bit around the edges and then sink. If you underbake it slightly the texture will be on the custardy side. Serve this clafoutis warm—my favorite— or at room temperature. If served chilled, the chocolate will set into hard chunks. The pretty colors make this dish perfect for entertaining and even though my combination of flavors strays far from the French classic, I still think that Julia would approve.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.