The bright flecks of custard filled with halved cherries in Cherry Clafoutis call to brighter days of warmth which were far removed when I visited Paris last November in the dreary, gray cold, the city felt like it was nearing a hibernation for winter as places like Luxembourg Gardens had barely a soul wandering in the swift chilly breeze and the Eiffel Tower's lines were not as lengthy as I imagined they'd be for a landmark like it.
They were in what might be called a post summer slump and with good reason, cherry season was months away. I imagine Julia Child eating this dessert for the first time and ever so excited about its simplicity and elegance. The smoothness of Cherry Clafoutis and how she must have looked forward to cherry season more once she had known and made this recipe.
Cherry Clafoutis History
The origins of Cherry Clafoutis comes from the Limousin region of France and purists of this dish say that it is supposed to be traditionally baked with the cherries whole which allows the pits of the cherries give a depth of flavor to the dish (thanks to the same active compound found in almond extract).
Going for the traditional flair, I have halved them for this version of Cherry Clafoutis and I'm leaving it up to you on what you decide is best. I've eaten it both ways and couldn't tell much of a difference between pitted clafoutis and unpitted clafoutis...all I know is I love this and it is a mainstay in my home every summer.
How to prepare Cherry Clafoutis
- Blend: Place everything (except the cherries) into a blender and blend until smooth.
- The bottom crust: Pour just enough of the custard to cover the base of your baking dish and bake until lightly golden.
- Cherry time: Spoon the cherries over the base.
- Remaining custard: Pour the remaining custard over and bake until golden brown.
- Serve: Allow to cool, spoon into serving bowls and enjoy!
Tips for the best Cherry Clafoutis
Pitted versus whole cherries: There are two options to make a traditional Cherry Clafoutis and it seems there are many opinions about which is better here, having made both versions, the pitted cherries make this more enjoyable to eat and overall the flavor is much the same.
Cherry subs: If you love the sound of this dish but don't love cherries, raspberries, apricots, plums or any soft summer fruit works well, though you’ll want the apricots to be sliced to a cherry or raspberry size so they truly bake up nice and soft.
Serving: This might be controversial to say, but one of the best ways to serve Clafoutis on hot summer days is freshly cold out of the fridge for breakfast. It's a fruit and custard dish...it's basically breakfast as is!
Other Cherry dishes you'll enjoy
White Chocolate Cherry Semifreddo
How to make Cherry Clafoutis:
Preheat the oven to 180°C/350F.
Place the milk, ⅓ cup of the sugar, eggs, extract, salt and flour into a blender and whisk for approximately 1 minute until combined and bubbly.
Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
Remove the baking dish from the oven and add the cherries.
Ensure the fruit is evenly spread over the dish before sprinkling over the remaining sugar as evenly as possible.
Pour the remaining custard over the cherries and return to the oven for approximately 1 hour or until golden on top.
Remove and allow to cool slightly.
Serve warm or cold.
Cherry Clafoutis
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Crumbles & Puddings
- Cuisine: French
- Diet: Vegetarian
Description
This Cherry Clafoutis recipe is a dessert much unlike anything anywhere and quite frankly, it's the easiest French baking you could give a go if French food seems too fussy, you'll rethink after trying this.
Ingredients
420 grams / 3 cups cherries, whole or pitted and halved
310 milliliters / 1 ¼ cups milk
125 grams / ⅔ cup superfine/caster sugar
3 eggs
1 tablespoon vanilla extract
⅛ teaspoon sea salt
80 grams / ½ cup plain flour
Instructions
- Preheat the oven to 180°C/350F.
- Place the milk, ⅓ cup of the sugar, eggs, extract, salt and flour into a blender and whisk for approximately 1 minute until combined and bubbly.
- Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
- Pour into the baking dish, just enough to cover the base and place in the oven for approximately 5 minutes or until a thin crust has formed.
- Remove the baking dish from the oven and add the cherries.
- Ensure the fruit is evenly spread over the dish before sprinkling over the remaining sugar as evenly as possible.
- Pour the remaining custard over the cherries and return to the oven for approximately 1 hour or until golden on top.
- Remove and allow to cool slightly.
- Serve warm or cold.
Notes
Pitted versus whole cherries: There are two options to make a traditional Cherry Clafoutis and it seems there are many opinions about which is better here, having made both versions, the pitted cherries make this more enjoyable to eat and overall the flavor is much the same.
Cherry subs: If you love the sound of this dish but don't love cherries, raspberries, apricots, plums or any soft summer fruit works well, though you’ll want the apricots to be sliced to a cherry or raspberry size so they truly bake up nice and soft.
Serving: This might be controversial to say, but one of the best ways to serve Clafoutis on hot summer days is freshly cold out of the fridge for breakfast. It's a fruit and custard dish...it's basically breakfast as is!
From Julia Child via Bite from the Past
Nutrition
- Calories: 177 calories per serve
Keywords: dessert, summer
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