Clafoutis (French Baked Cherry Custard Dessert)
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
From the Limousin region of France, this dessert starts with a batter much thinner than pancake batter, poured over cherries and baked into something closer to soft custard than cake.
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The edges puff and brown while the fruit leaves pockets of juice around it. Made with plums, apricots, or blueberries instead of cherries, it goes by another name, flaugnarde.
Ingredients
Instructions
- 1
Preheat the oven fully to 180 degrees Celsius, and coat the baking dish evenly with the 20 g butter.
Cover the corners and sides well so the puffed custard edges do not stick as they brown.
- 2
Dry the cherries well and spread them in one even layer across the bottom of the buttered dish.
Arrange them so they do not collect on one side.
- 3
In a bowl, whisk the 3 eggs with the 70 g sugar until the sugar grains begin to dissolve and the mixture looks even.
Avoid whipping in too much air, or the custard can rise unevenly.
- 4
Add the 250 ml milk and 1 teaspoon vanilla extract, then whisk until blended.
Sift in the 80 g cake flour and mix just until the batter is thin and smooth, with no visible flour lumps.
- 5
Pour the batter slowly over the cherries so the fruit does not drift to one side.
Tap the dish gently on the counter to release large air bubbles before it goes into the oven.
- 6
Bake at 180 degrees Celsius for 30-35 minutes, until the edges are puffed, golden, and lightly set.
Remove it while the center still has a slight wobble, then serve it from the dish while warm.
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