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5.0 from 12 votes

Cherry Clafoutis

Easy French recipe for the classic Cherry Clafoutis, a baked custard speciality from the Limousin region. Serve this dessert at room temperature or chilled for teatime, dessert or breakfast.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 people
Calories: 265 kcal
Course: Dessert , Snacks
Cuisine: French

Ingredients

For the ovenproof dish:
  • 10 g (1 tbsp) butter softened
  • 10 g (1 tbsp) sugar
Clafoutis batter:
  • 500 g (18oz) fresh black cherries washed, not pitted (see NOTES)
  • 50 g (2oz/6 tbsp) Plain flour (all-purpose)
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla powder (or extract)
  • 65 g (3oz or ⅓ cup) sugar
  • good pinch salt (fleur de sel)
  • 4 eggs organic
  • 1 egg yolk
  • 150 ml (¼ pint/ ⅔ cup) whole milk
  • 125 ml (4fl oz/ ½ cup) pouring cream (or 15% half fat cream)
  • 1 tablespoon Kirsch/Amaretto liqueur (or 3 drops almond extract)

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C/160°C fan/360°F (gas 4). Butter an ovenproof china or pyrex dish (22cm diameter and 5cm deep) large enough to hold the cherries in a single layer. Sprinkle in the sugar, shaking it all around so that it coats the surface of the dish. Place the cherries in it (that have been washed and dried).
  2. Combine the flour, vanilla, baking powder, salt and sugar in a large bowl. Using a balloon whisk, mix in the eggs until the mixture is smooth.  Continue whisking adding the milk, cream and Kirsch (or almond extract). Pour over the cherries.
  3. Bake for about 35 minutes until set and lightly browned.

Notes

  • Leave to cool and serve at room temperature directly from the dish or chilled.
  • Leave to cool and serve at room temperature directly from the dish or chilled.
  • Although we don't pit cherries as we like the extra almond flavour from the stones, if you prefer without, then remove before baking. This doesn't change cooking time.
  • Although much better made with fresh cherries, you can also use frozen. As it has more liquid, bake for an extra 10-15 minutes.
  • This dish is also delicious made with small fresh mirabelle plums, or see my recipes for a strawberry clafoutis, raspberry clafoutis or blueberry clafoutis when cherries are not in season.
  • Replace the flour with half the amount of cornflour/cornstarch for a gluten free version.
  • Replace the flour with half the amount of cornflour/cornstarch for a gluten free version.