Cherry Clafoutis
Clafoutis is a dish we prepare on my Foodie Trips to Provence. Traditionally it is made with fresh cherries which are abundant in the region, but I often make it with other stone fruit like plums, peaches, apricots or nectarines. It is also great with berries, pears or fresh figs. It can be prepared in a large baking dish or in small individual-sized ramekins, while usually thought of as a dessert, it also makes a nice breakfast dish.
I think of clafoutis as part custard and part cake. The fruit generally floats and becomes a softer cake like layer on top while the custard sinks to the bottom. Clafoutis is very easy to make. Butter the dish, add the fruit, make the batter and pour over top, sprinkle with butter and sugar and bake. I usually serve it hot right out of the oven with a side of ice cream and/or whipped cream.
Cherry Clafoutis
Course: DessertCuisine: FrenchDifficulty: Easy8
servings15
minutes40
minutesIngredients
3 Tablespoons unsalted butter
3 cups fresh cherries (other store fruits work well also: Plums, Nectarines, Peaches, Apricots), pitted
1/2 cup heavy cream
3/4 cup milk
1/2 cup sugar (+ 2 Tbsp for sprinkling)
3 large eggs
2 teaspoons vanilla extract
1/8 teaspoon Kosher salt
1/2 cup all purpose flour
1 Tablespoon powdered sugar
Directions
- Preheat oven to 375-degrees.
- Lightly brush an 11-inch round baking dish with 1 Tablespoon of the butter. Reserve the other 2 Tablespoons of butter chilled for step 4.
- Add the cherries to the buttered dish and arrange.
- Place the remaining ingredients (except for the 2 Tbsp sugar and powdered sugar) in a blender to make a smooth custard mixture.
- Pour the custard mixture over the cherries and sprinkle the top with the remaining 2
Tablespoons of granulated sugar. Thinly slice the remaining 2 Tablespoons of butter and scatter evenly over the top of the custard. - Place in the preheated oven and bake for about 40 minutes. The top should be golden brown and the custard should be set (insert a knife and make sure it comes out clean).
- Cool slightly and sprinkle with powdered sugar. Serve warm with Chantilly or Ice Cream.
