Dessert

Cherry Clafoutis

Name: Cherry Clafoutis
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: french
Ingredients: 400 g cherry fresh, pitted; 15 g unsalted butter melted; 50 g granulated sugar; 60 g all-purpose flour; 2 pcs egg large; 240 ml milk whole; 120 ml heavy cream; 1 tsp vanilla extract; 0.25 tsp salt; 1 tbsp powdered sugar (optional)

This classic French dessert features fresh cherries baked into a rich, custardy batter. It's simple to prepare and makes for an elegant finish to any meal. Serve warm with a dusting of powdered sugar.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 6
Difficulty: Medium
Per serving: 252 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gcherry, fresh, pitted
15 gunsalted butter, melted

batter

50 ggranulated sugar
60 gall-purpose flour
2 pcsegg, large
240 mlmilk, whole
120 mlheavy cream
1 tspvanilla extract
0.25 tspsalt

garnish

1 tbsppowdered sugar(optional)

Equipment

large bowl · whisk · oven · pie dish

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 5 min
2
Lightly grease a 23cm (9-inch) pie dish or gratin dish with some of the melted butter.
About 1 min
3
Arrange the pitted cherries evenly in the bottom of the prepared dish.
About 2 min
Cook’s note: If using frozen cherries, thaw them first and pat dry to remove excess moisture.
4
In a large bowl, whisk together the granulated sugar and all-purpose flour until well combined.
About 1 min
5
Add the eggs, milk, heavy cream, vanilla extract, and salt to the flour mixture.
About 1 min
6
Whisk until the batter is smooth and lump-free.
About 2 min
Cook’s note: Avoid overmixing; just combine until smooth.
7
Carefully pour the batter over the cherries in the baking dish.
About 1 min
8
Bake for 45-50 minutes, or until the clafoutis is puffed, golden brown, and set in the center.
About 45 min
Cook’s note: A knife inserted into the center should come out mostly clean.
9
Remove from the oven and let it rest for at least 10 minutes before serving.
About 10 min
Cook’s note: The clafoutis will deflate slightly as it cools, which is normal.
10
Dust with powdered sugar, if desired, before serving warm.

Per serving

Nutrition

68%Score

Calories: 251.5kcal
Protein: 5.7g
Carbs: 32g
Fat: 11.9g
Fibre: 1.7g
Sugar: 22.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover clafoutis in an airtight container in the refrigerator.

Reheating

Reheat in a microwave for a minute or in an oven at 150°C (300°F) until warmed through.