Cherry And Buttermilk Clafoutis With Lemon Creme Anglaise

Cherry and buttermilk clafoutis served with a lemon-infused crème anglaise, creating a delightful combination of flavours and textures.

(Serves 6)

Lemon Crème Anglaise

Preheat the oven to 170 °C. Grease an ovenproof dish.
To make the dessert, beat together the cream, buttermilk, castor sugar, salt, eggs and vanilla extract until light and fluffy (about 3 minutes).
Whisk in the flour and mix until a smooth batter is formed.
Pour the batter into the prepared ovenproof dish and scatter the cherries on top.
Bake for about 25 minutes until it is firm and set.
Make the crème Anglaise while the clafoutis is baking in the oven. Place the cream, milk and lemon zest into a saucepan on medium heat and bring it to a simmer. Remove from the heat and strain to remove the lemon zest.
Beat the egg yolks and the castor sugar together for about 2 minutes until it becomes pale and fluffy. Add the hot milk and cream mixture to the egg mixture and whisk well to combine.
Pour it back into the saucepan and return to low heat. Whisk continuously until the custard thickens enough to coat the back of a spoon. DO NOT LET IT BOIL. Remove from the heat and serve with the clafoutis.