Cherry clafoutis
Cherry clafoutis is a French dessert with a soft egg-and-milk batter resembling firm custard. Pit and dry the cherries so their juices do not prevent the batter setting evenly.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare the dish and cherries
Heat the oven to 180 °C. Butter a 24 cm dish with 15 g butter. Pit and dry cherries thoroughly; thaw frozen cherries beforehand and drain their juices.
Mix the dry ingredients
Mix flour, sugar and salt. Make a well, add eggs and whisk, gradually drawing in flour. Start with a thick mixture without large dry lumps.
Smooth the batter
Gradually add milk, then cream, vanilla and remaining 10 g melted butter. Mix gently without foaming. The batter should flow readily, much thinner than cake batter.
Distribute the cherries
Spread cherries evenly over the prepared base. Gently pour in batter, keeping fruit distributed rather than heaped together. Put the dish on a tray for easy handling.
Bake until set
Bake for 35–45 minutes until golden at the edges and set in the centre without liquid batter. The centre may wobble slightly but must reach 71 °C. Puffing in the oven and settling afterwards are normal.
Cool and dust
Rest on a rack for 15 minutes, then lightly sift icing sugar over the top. Serve warm or chilled without whipped cream, ice cream, mint or extra berries.
Little hint
Remove all cherry stones for this version so it is easier and safer to eat. Do not aim for a dry cake-like centre; it should be tender but completely cooked.
Frequently asked questions
What should I watch out for when cooking?
Remove all cherry stones for this version so it is easier and safer to eat. Do not aim for a dry cake-like centre; it should be tender but completely cooked.
How should I prepare the ingredients?
Heat the oven to 180 °C. Butter a 24 cm dish with 15 g butter. Pit and dry cherries thoroughly; thaw frozen cherries beforehand and drain their juices.
