Cherry Clafoutis
Easy French recipe for the classic Cherry Clafoutis, a baked custard speciality from the Limousin region. Serve this dessert at room temperature or chilled for teatime, dessert or breakfast.
Equipment
- deep ovenproof china or pyrex dish (22cm diameter and 5cm deep) or cake tin
Ingredients
For the ovenproof dish:
- 10 g (1 tbsp) butter softened
- 10 g (1 tbsp) sugar
Clafoutis batter:
- 500 g (18oz) fresh black cherries washed, not pitted (see NOTES)
- 50 g (2oz/6 tbsp) plain flour (all-purpose)
- ½ teaspoon baking powder
- ½ teaspoon vanilla powder (or extract)
- 65 g (3oz or ⅓ cup) sugar
- good pinch salt (fleur de sel)
- 4 eggs organic
- 1 egg yolk
- 150 ml (¼ pint/ ⅔ cup) whole milk
- 125 ml (4fl oz/ ½ cup) half fat pouring cream 15% fat (or 'half and half')
- 1 tablespoon Kirsch/Amaretto liqueur (or 3 drops almond extract)
Instructions
- Preheat the oven to 180°C/360°F (160°C fan/gas 4). Butter an ovenproof china or pyrex dish large enough to hold the cherries in a single layer. Sprinkle in the sugar, shaking it all around so that it coats the surface of the dish. Place the cherries in it (that have been washed and dried).
- Combine the dry ingredients in a large bowl: flour, vanilla, baking powder, salt and sugar. Using a balloon whisk, mix in the eggs until the mixture is smooth. Continue whisking adding the milk, cream and Kirsch (or almond extract). Pour over the cherries.
- Bake for about 35 minutes until set and lightly browned.