Very Berry Cherry Clafoutis

My daughter was home for a couple weeks which meant I had some things in my fridge after she left that I don't normally eat: mainly assorted berries and milk. She always takes home the leftover coconut bread (her favorite, toasted) and any remaining coffee beans (I don't drink coffee), so that leaves berries and milk in my fridge. I'm a citrus person in the morning and I never drink milk unless there are pb cookies in the house, which is like never. Unfortunately.

Staring in the fridge at the leftover berries and milk, I remembered this recipe as it's an unusual clafoutis recipe: rather than using only cherries (the traditional way with a clafoutis), you can use berries of your choice to mix it up. Perfect for my leftovers. I even had a few black cherries in the fridge so used those, which kind of makes this a legitimate clafoutis.

Really, is there anything simpler than a clafoutis recipe? Rather like a popover batter. So light and airy. And in this one, the berries all pop to the surface. Oh yeah.

Mixed Berry Cherry Clafoutis
From Noble Pig

Ingredients:

2 cups mixed berries (raspberries, blackberries and blueberries here)

2 cups whole cherries, pits removed

2-1/2 cups whole milk

1 cup superfine sugar 

2 teaspoons vanilla extract

6 eggs

1/4 teaspoon salt

2 cups plain white flour

Powdered sugar to dust

Method:

Preheat the oven to 375 degrees.

Place eight-1 cup capacity strong heat proof dishes onto a baking sheet and into the oven to preheat. 

Note: As you can see, I made a small casserole along with some individual ramekins. (Not shown, but they used up the rest of the batter and berries.)

Remove eight tablespoons of the superfine sugar from the 1 cup of sugar and set aside.

Whisk together the milk, the remaining sugar, vanilla, eggs, salt and flour. Remove the heated dishes from the oven and divide the cherries and berries evenly between them. Sprinkle with the rest of the sugar, one tablespoon per dish. Then ladle the batter over the berries evenly.

Place back in the oven (still on the baking sheet) for 25 to 35 minutes, or until the center is no longer runny and dishes are puffed up and golden brown. Watch carefully as I baked two sizes and one was ready sooner. Plus, the larger casserole took longer than 35  minutes. 

Dust with powdered sugar.