Description
Cherry Clafoutis is a classic French dessert featuring fresh black cherries baked in a light, custard-like batter. This easy-to-make dish combines the sweetness of cherries with a creamy vanilla-flavored batter, resulting in a warm, comforting, and elegant dessert perfect for any occasion.
Ingredients
Scale
For the dish preparation
- 10 g (1 tbsp) butter, softened
- 10 g (1 tbsp) sugar
Fruit
- 500 g (18 oz) fresh black cherries, washed but not pitted
Batter
- 50 g (2 oz / 6 tbsp) plain flour (all-purpose)
- ½ tsp baking powder
- ½ tsp vanilla powder or extract
- 65 g (3 oz or 1/3 cup) sugar
- Good pinch of fleur de sel (salt)
- 4 organic eggs
- 1 egg yolk
- 150 ml (¼ pint / 2/3 cup) whole milk
- 125 ml (4 fl oz / ½ cup) half-fat pouring cream (15% fat) or half and half
- 1 tbsp Kirsch or Amaretto liqueur, or 3 drops almond extract
Instructions
- Preheat and prepare dish: Preheat the oven to 180°C (360°F) or 160°C for fan ovens, gas mark 4. Butter an ovenproof china or Pyrex dish large enough to hold the cherries in a single layer. Sprinkle the 10 g of sugar evenly over the buttered surface, shaking the dish so the sugar coats it completely. Place the washed and dried cherries in a single layer inside the dish.
- Make the batter: In a large bowl, combine the flour, baking powder, vanilla powder (or extract), 65 g sugar, and a good pinch of fleur de sel. Using a balloon whisk, beat in the 4 eggs and 1 egg yolk until smooth and well combined. Gradually whisk in the whole milk, half-fat cream, and Kirsch or almond extract until you have a smooth custard-like batter.
- Assemble and bake: Pour the prepared batter evenly over the cherries in the dish. Place the dish in the preheated oven and bake for about 35 minutes or until the clafoutis is set and lightly golden brown on top. Remove from the oven and allow to cool slightly before serving.
Notes
- Do not pit the cherries before baking to preserve the traditional flavor; the stones add a subtle almond taste.
- If you prefer a nutty flavor without alcohol, use almond extract instead of Kirsch or Amaretto.
- Let the clafoutis cool for a few minutes; it can be served warm or at room temperature.
- This dessert pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.
