Cherry Clafouti

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Appears in Cook's Illustrated July/August 2015, America's Test Kitchen TV

This baked French custard studded with fresh fruit would be a simple and satisfying dessert—if we could nail its finicky texture and prevent the cherries from turning soggy.

SERVES6 to 8

TIME1¼ hours, plus 25 minutes cooling

has video

WHY THIS RECIPE WORKS

For a clafouti that featured juicy cherries in every bite (and no pits to get in the way, as most traditional recipes have), we pitted and halved the cherries. To concentrate their flavor and prevent excess moisture from leaking into the cu...

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