Cherry Clafoutis
This Cherry Clafoutis recipe is a dessert that is the easiest French baking you could give a go with the oven doing the hard work and resulting in a fresh and fruity custard dessert that is perfect to serve on it's own or with a dollop of custard on the side.
Servings 8
Calories 177kcal
Ingredients
- 310 milliliters / 1 ¼ cups milk
- 125 grams / ⅔ cup superfine/caster sugar
- 140 grams / 3 medium eggs room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon sea or kosher salt
- 80 grams / ½ cup plain flour
- 420 grams / 3 cups cherries whole, pitted or halved
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.
- Remove from the oven and add the cherries. Shake lightly to even them out and sprinkle the remaining sugar over evenly.
- Pour in the remaining custard mixture and return to the oven for approximately 50 minutes or until golden on top.
- Remove and allow to cool slightly.
- Spoon into serving dishes either warm or cold.
Video
Notes
- If you don't have a blender: An electric mixer or even a hand whisk would make this batter just as easily, however, you might need to whisk slightly longer to remove the lumps which the blender cuts through quickly.
- 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.
- Other fruits: The aforementioned replacement of raspberries in this dish for the more traditional cherries or apricots, blackberries or even strawberries could be subbed here, though you'll want the apricots to be sliced to a cherry or raspberry size so they truly bake up nice and soft.
- Serve warm...or cold: Though it is recommended to serve this warm as is, I find making ahead and keeping in the refrigerator as kind of a summer breakfast is a great way to eat clafoutis, in fact, I prefer it chilled.
- Baking dish: The baking dish used here is 24.5x17 cm / 9.5x6.5 inches which is small to medium sized.
Nutrition
Calories: 177kcal