Cherry Clafoutis
Calories: 12
Adjust Servings Here: 8 servings
Description
Fresh cherries baked in a soft, creamy custard batter make this easy Cherry Clafoutis a beautiful French-inspired dessert. Made in one bowl with simple pantry staples, it's perfect served warm, chilled, or dusted with powdered sugar for an elegant finish.
Ingredients
Fruit and Pan
- 500 g (1 lb) Fresh sweet cherries pitted
- 1 tbsp Soft butter or greasing the pan
- 1 tbsp Granulated sugar for coating the pan
Clafoutis Batter
- 3 large Eggs
- 100 g (½ cup) Granulated sugar
- 65 g (½ cup) All-purpose flour
- ⅛ tsp Salt
- 1 tsp Vanilla extract
- 120 ml (½ cup) Heavy cream
- 120 ml (½ cup) Whole milk
- Pinch of nutmeg for flavor
- 2 tbsp Unsalted butter melted and cooled
- Powdered sugar for dusting (optional)
Instructions
- Oven & Pan - Preheat the oven to 350°F / 170°C and grease a 9-inch pie dish with butter. Sprinkle with the sugar.1 tbsp Soft butter, 1 tbsp Granulated sugar
- Clafoutis Batter - In a bowl, whisk together the eggs and granulated sugar until smooth. Add the flour, salt, and vanilla extract and whisk until smooth. Gradually whisk in the heavy cream and milk. Stir in the melted butter until fully incorporated.3 large Eggs, 100 g Granulated sugar, 65 g All-purpose flour, ⅛ tsp Salt, 1 tsp Vanilla extract, 120 ml Heavy cream, 120 ml Whole milk, Pinch of nutmeg , 2 tbsp Unsalted butter
- Assemble - Arrange the pitted cherries evenly over the bottom of the dish. Pour the batter over the cherries.500 g Fresh sweet cherries
- Bake - Place the pie dish on a baking tray and bake for 40 to 45 minutes or until puffed, golden around the edges, and just set in the center.
- Cool & Serve - Cool for 15 minutes before serving. Dust generously with powdered sugar and garnish with fresh cherries, if desired.Powdered sugar
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