Baking was my savior today.
After having gone to one “Moving Up” ceremony for kid, I found myself racing around my apartment kitchen, scavenging for all the ingredients to recreate the Cherry Clafouti recipe that for some reason, always marks the end of the school year, and brings me much comfort.
As my kids keep getting older (not me!) maybe baking is my way keeping them in my nest? I still love nurturing them with food, especially home-baked goods. There’s no better feeling than to watch them sit down at the table, devour a dish, and ask for more.
During those moments, I understand why people believe that “sharing food is the most intimate act you can perform with your clothes on.” It’s authentic and primal.
As I write this post, I’m spent, emotionally and physically.
But, I’m also quite satiated and thankful knowing that I full appreciate and celebrate the healing power of food.
- 1 pound fresh bing cherries, stemmed and pitted
- 1 cup milk
- ¼ cup heavy whipping cream
- 1 vanilla bean
- 4 large eggs
- ½ cup all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- powdered sugar
- Preheat oven to 375 degrees. Spray 10-inch baking pan or pie dish with baking spray.
- In a small saucepan, add milk and cream. Split vanilla bean lengthwise and scrape out seeds. Add bean and seeds to pan. Heat until warm and just starting to simmer. Remove from heat, and set aside. Discard vanilla bean pod.
- In a large bowl combine sugar, eggs, flour and salt. Add the hot cream mixture gradually, whisking, until smooth. Arrange pitted cherries in an even layer in prepared pan Pour custard over cherries.
- Bake for 35-45 minutes at 375 degrees or longer until custard is set in the middle and top is browned.
- Dust with powdered sugar and serve.
Speak Your Mind