5.0 from 3 votes
Cherry Clafoutis
This dessert is as simple as it can be to prepare. A delicious batter is poured over ripe cherries, yet it has an impressive presentation when taken out of the oven. It looks like a tart and is usually served warm, but cold is also delicious.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 people
Calories: 333 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 1 teaspoon unsalted butter for the baking dish
- 4 tablespoons unsalted butter for the batter
- ⅔ cup sugar
- 4 eggs
- ¾ cup flour
- 1 cup whole milk
- pinch of salt
- 2 teaspoons vanilla extract or vanilla sugar
- 1 pound cherries Leave the pit in.
OPTIONAL
- powered sugar
- ½ teaspoon almond extract to be added to the batter
Instructions
- Butter a 10-inch round baking dish and refrigerate until ready to use.
- Melt remaining butter and set aside.
- Wash the cherries and set aside.
- Whisk the sugar and eggs in a mixing bowl. Add the flour and just enough milk so the mixture gently works to a smooth texture. Gently stir in the rest of the milk, the salt, the vanilla extract, and melted butter.
- Preheat oven to 350F. Spread the cherries on the bottom on the baking dish and pour over the batter. Put the dish with the clafoutis on a sheet pan in case of overflow, and bake for 40 minutes,
- Let it cool slightly before serving.
Cup of Yum
Notes
- I strongly suggest using your mixer to whisk the eggs and sugar so it will create a rich custardy cream.
- Let the butter rest and cool off after melting it. This will prevent some early cooking and breaking down of your custard.
- If you leave the cherry pits in and wish to have a rich ruby red custard, poke a few of your cherries with the tip of a sharp knife. While baking, the juice will be released in your custard, giving it a nice coloring and an added layer of flavor.
- I strongly suggest using your mixer to whisk the eggs and sugar so it will create a rich custardy cream.
- Let the butter rest and cool off after melting it. This will prevent some early cooking and breaking down of your custard.
- Place your baking dish over a baking sheet to prevent any spillage from overflowing on the bottom of your oven.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
48g
(16%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
136mg
(45%)
Sodium
59mg
(2%)
Potassium
291mg
(8%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
527IU
(11%)
Vitamin C
5mg
(6%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 333
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 136mg | 45% |
| Sodium | 59mg | 2% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 5mg | 6% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.