Imagine a dessert so heavenly, it effortlessly combines the rustic charm of French countryside cooking with a luxurious custard that melts in your mouth. The cherry clafoutis is not just a dessert; it's a culinary experience that transforms simple ingredients into a magical, golden-brown masterpiece that will have your guests begging for seconds. Whether you're a seasoned baker or a curious home cook, this traditional French treat promises to elevate your dessert game with its irresistible combination of sweet cherries and silky custard.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups fresh cherries
- 3 eggs
- 1 cup milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup flour
- Butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Generously butter a 9-inch round baking dish or cast-iron skillet to prevent sticking.
- Carefully wash and pat dry the fresh cherries. Remove stems and pit the cherries if desired, though traditional French clafoutis often leaves the pits in for enhanced flavor.
- Arrange the cherries in a single layer across the bottom of the buttered baking dish, creating an even distribution.
- In a large mixing bowl, whisk the eggs until they become light and slightly frothy.
- Gradually add sugar to the eggs, continuing to whisk until the mixture becomes smooth and pale.
- Pour in the milk and vanilla extract, whisking to combine all liquid ingredients thoroughly.
- Sift the flour into the wet ingredients, whisking gently to create a smooth, lump-free batter. The consistency should be similar to heavy cream.
- Carefully pour the custard batter over the arranged cherries, ensuring even coverage.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the custard is set but still slightly wobbly in the center.
- Remove from oven and let cool for 15-20 minutes. The clafoutis will slightly deflate as it cools, which is a normal characteristic.
- Dust with powdered sugar before serving. Can be enjoyed warm or at room temperature.
Tips
- Choose ripe, fresh cherries for the most intense flavor. If possible, use sweet cherries like Bing or Rainier.
- For an authentic French touch, consider leaving the cherry pits in - they add a subtle almond-like flavor. Just warn your guests!
- Don't overmix the batter - gentle whisking ensures a light, delicate texture.
- Use a cast-iron skillet or ceramic baking dish for even heat distribution and a beautiful presentation.
- The clafoutis is done when it's golden brown and slightly jiggly in the center - it will continue to set as it cools.
- Serve warm or at room temperature, and dust with powdered sugar just before serving for a professional bakery finish.
- Experiment with adding a splash of kirsch (cherry brandy) to the batter for an extra layer of flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 95mg
