Ingredients
Custard
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3 large eggs
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1 ½ cups milk (dairy or plant-based)
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¼ cup granulated sugar
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¼ cup packed brown sugar
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½ teaspoon vanilla extract
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¼ teaspoon ground cinnamon
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pinch of salt
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½ cup Tonomi Plantain Flour
Filling
Directions
Preheat your oven to 375°F (190°C). Generously butter 6-8 individual ramekins.
In a bowl, whisk together the eggs, milk, sugars, vanilla extract, cinnamon, and salt. Gradually add the plantain flour and whisk until smooth and free of lumps. Let the batter rest for 5 minutes while you prep the fruit.
Toss your cherries with the cornstarch and brown sugar in a bowl. Divide the mixture evenly among the ramekins.
Gently pour the custard batter over the fruit, filling each ramekin almost to the brim. Place the ramekins on a baking sheet and pop them in the preheated oven.
Bake for 40-45 minutes, or until the custard is puffed and golden brown on top. A toothpick inserted into the center should come out clean.
Let the clafoutis cool slightly before serving. Dust with powdered sugar or a sprinkle of cinnamon for extra flair. Enjoy warm or at room temperature, with a scoop of ice cream if you're feeling decadent!
Recipe Note
Tips:
1. Feel free to experiment with different fruits! Mango, pineapple, and peaches all work beautifully with the plantain flour.
2. For a richer flavor, substitute half the milk with heavy cream.
3. If you don't have ramekins, you can use a baking dish – just adjust the baking time accordingly.
4. For a flavor boost, consider adding a sprinkle of cinnamon or a splash of almond extract to the batter.
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