Cherry Clafoutis
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5
8 reviews
Excellent
Cherry Clafoutis
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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.
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Ingredients
For the ovenproof dish:
- 10 g (1 tbsp) butter softened
- 10 g (1 tbsp) sugar
Clafoutis batter:
- 500 g (18oz) black cherry washed, not pitted (see NOTES, fresh
- 50 g (2oz/6 tbsp) all-purpose flour aka plain flour
- ½ teaspoon baking powder
- ½ teaspoon vanilla powder (or extract)
- 65 g (3oz or ⅓ cup) sugar
- good pinch salt fleur de sel
- 4 egg organic
- 1 egg yolk
- 150 ml (¼ pint/ ⅔ cup) milk whole
- 125 ml (4fl oz/ ½ cup) pouring cream (or 15% half fat cream)
- 1 tablespoon kirsch liqueur or 3 drops almond extract, or Amaretto liqueur
Instructions
- 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).
- 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.
- 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.
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Overall Rating
5
8 reviews
Excellent
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