After eating a quarter of the clafoutis, just trying to wrap my mind around whether or not I liked it, I put the remainder in the fridge. The photo above better illustrates the green hue I mentioned in the last post. Yes, the clafoutis became more green.
Check out the crust! It's just egg, an impressive golden brown.
The custard-y portion of the clafoutis that was not exposed didn't become quite as green as the exposed part. I'm not completely sure what is going on, but I think the color is coming from a combination of the cherries and oxidation.
If you're dying to know, the clafoutis tasted exactly the same as when it was fresh, drunk cherries and all. And it did get greener over the next few days.
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