INGREDIENTS

• 80 g pitted sour cherries
• 1 egg
• 15 g sugar
• 1 packet bourbon vanilla sugar
• 1 pinch salt
• 40 ml milk
• 30 g wheat flour

Also

• Butter and sugar for greasing
• Powdered sugar for dusting

HOW TO MAKE IT

1. Set your oven to 180 °C/350 °F top/bottom heat (150 °C/300 °F fan). Brush the STAUB Mini Cocottes in heart shape with butter, then coat them with sugar. Arrange the cherries evenly in each dish.
2. Beat the egg with sugar, vanilla sugar, and salt until the mixture turns light and fluffy. Add the milk and flour, then mix until you have a smooth, liquid batter.
3. Pour the batter over the cherries. Place the dishes in the oven and bake for about 20-25 minutes, until the clafoutis turns golden brown and sets. Let it cool for 10 minutes.
4. Dust with powdered sugar before serving.

Tip

Serve warm with a scoop of vanilla ice cream.