Clafoutis means ‘to fill’. This baked French dessert with a flan-like batter, is a cross between a cake and a custard. Making a clafoutis is a great way to use up ripe summer fruits. Any kind of fruits like raspberries, peaches, apricots, strawberries or mangoes can be made into clafoutis. For fruits with stones like cherries, pit them before cooking. This Cherry Clafoutis looks so fancy and elegant but is really simple to put together. Serve your guests clafoutis for breakfast and dessert. Impress them with your baking skills @sarchakra
PREP TIME: 10 mins
COOK TIME: 35 mins
- Cherry washed and pitted 1 & ½ cups
- Butter 1 tbsp
- Eggs 4
- Granulated sugar ½ cup
- All purpose flour ½ cup
- Milk ½ cup
- Cream ½ cup
- Madagascar vanilla 1 tsp
- Rum extract 1 tsp
- Confectioner’s sugar for dusting
- Heat the oven to 325ºF.
- Butter a 9 inch round pan to cover the bottom and sides of an ovenproof dish..
- Pit the cherries and arrange the cherries at the bottom of the pan till it is covered.
- In a bowl using a hand blender mix the eggs and sugar till it becomes frothy.
- Add in AP flour, milk, cream, rum extract, vanilla extract, and blend into a smooth mixture.
- Pour the egg mixture on the prepared cherries. Cook in the oven for 35 mins till golden. Test that the center comes out clean.
- Serve with a dusting of confectioners sugar.
It’s no joke to pit the cherries if you do not have a cherry pitter. That I found out the hard way while doing this dish. There are certain things worth doing, and some, just not worth it. So my advice would be to get a cherry pitter or stoner if you’re going to make this 🙂
Although the clafoutis puffs up slightly like a soufflé when it cooks, it will sink when it cools.
Using a blender makes the job of making the batter really quick. Do not over mix the batter.
This recipe works really well in a cast iron pan. Use ramekins for individual portions.