Bummer. I tried the cherry clafoutis recipe from Elizabeth Prueitt's Tartine cookbook and it was a disaster. I should have known not to trust it when it didn't say to strain the creme anglaise mixture - not that that was the error but it's a sign of bad recipe writing. One mistake I may have made was to add a few extra cherries - probably too many created too much liquid in the batter.
Her suggestion to top with tons of sugar (1/4 cup!) and then caramelize in 500 degree oven didn't work at all for me. Maybe that works in a professional convection oven or under a salamander but not in my household maytag. I kept waiting for it to caramelize and probably overcooked it. Anyway, the inside came out like warm creamy scrambled eggs with overly sweet cherries. Not the silky smooth custard I had in mind. I hate when this happens, especially when I waste a whole pint of perfect farmer's market cherries.
I'm so mad at the damn thing I'm not showing you any pictures, so there!
I was so craving clafoutis and now I have to try another version at some point to figure out what I should have done to make it work. I think next time I'll try Sweet Melissa's version since she never steers me wrong.
This was my first recipe from "Tartine" and I was soooo looking forward to it. Sigh.
Anyone out there have a good clafoutis recipe for me?