Classic Cherry Clafoutis Recipe
User Reviews
5
Classic Cherry Clafoutis Recipe
Description
This Classic Cherry Clafoutis begins with fresh, pitted cherries tossed with part of the sugar to release their juices and mellow their tartness. A batter composed of milk, flour, sea salt, vanilla extract, eggs, and additional sugar is whisked until smooth and poured over the cherries arranged in a buttered glass or ceramic tart dish. Baking at 375°F for 35 to 40 minutes firms the delicate custard while browning the edges and lightly coloring the surface.
The final clafoutis presents a glossy, golden top with a tender, creamy interior surrounding bursts of cherry. Its flavor is mildly sweet and enriched by the vanilla with subtle fruity brightness. This dessert can be served warm or at room temperature and pairs well with a dusting of powdered sugar to balance the gentle sweetness.
This recipe allows for preparation up to one day in advance, with storing covered in the refrigerator for up to three days. Reheating wrapped in foil at 350°F briefly restores warmth. Sugar can be adjusted depending on cherry sweetness, and alternative dishes like cast-iron skillets or casserole dishes can be used for baking. For enhanced flavor, vanilla bean seed can replace extract. Ensuring a smooth batter is key for even texture, aided by thorough whisking or blending if necessary.
Ingredients
- 3 cups dark cherry pitted, fresh
- 1 cup sugar 3 tablespoons
- 1 ¾ cup milk whole
- ¾ cup all-purpose flour
- 1 teaspoon salt sea salt
- 1 tablespoon vanilla extract
- 4 egg
- 1 egg yolk
- 2 teaspoons butter unsalted
- powdered sugar for garnish
Instructions
- Preheat the oven to 375°.
- Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
- In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
- Butter a 9”-10” glass tart dish.
- Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
- Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Notes
- Prepare clafoutis up to 1 day ahead and serve warm or cold; reheat wrapped in foil at 350°F for 6-8 minutes if warming.
- Store covered in the refrigerator for up to 3 days; this dessert does not freeze well.
- Adjust cherry sweetness by omitting the initial sugar if cherries are sufficiently sweet, or add sugar to tame tartness.
- For richer vanilla flavor, use vanilla bean seeds instead of extract.
- Bake in a glass, ceramic tart dish, cast-iron skillet, or casserole dish as preferred.
- Ensure the batter is completely smooth by whisking thoroughly or blending briefly before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 231mg | 10% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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