Clafoutis (French Baked Cherry Custard)
Local name: Clafoutis aux cerises
In short: Fresh cherries baked in a thin, eggy batter until puffed and golden, a rustic custard-like dessert from the Limousin. It takes about 55 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 290 kcal
Clafoutis is a rustic French dessert from the Limousin region in central France, made by pouring a thin batter of eggs, milk and flour over fresh cherries and baking it until puffed and golden. Traditionally the cherries keep their pits, which add a faint almond flavor, though pitted cherries are easier to eat. It takes about fifteen minutes to prepare and is served warm, dusted with sugar, on summer afternoons.
Instructions
- Heat the oven to 180°C (350°F). Butter a 24 cm (9.5 in) round baking dish or large ovenproof skillet and spread the cherries in a single layer.
- In a bowl, whisk the eggs with the sugar and vanilla until pale and slightly thick, about 1 minute.
- Whisk in the flour and salt until no lumps remain, then gradually whisk in the milk and cream to make a thin, smooth batter.
- Pour the batter slowly over the cherries.
- Bake for 35 to 40 minutes, until the clafoutis is puffed, golden and set in the center. A knife in the middle should come out clean.
- Let it cool for 15 minutes, as it will sink slightly. Dust with powdered sugar and serve warm or at room temperature.
Tips
- Leave the pits in for the traditional almond flavor, but warn your guests. If you pit the cherries, add a drop of almond extract to the batter.
- Other fruit works too: plums, apricots, pears or blackberries. Cut larger fruit into pieces and add 5 minutes to the baking time.
Questions and answers
Is clafoutis a cake or a custard?
It sits in between. The batter is thin like pancake batter, so it bakes into a soft, custard-like dessert with a slightly firmer, golden top.
Do I need to pit the cherries for clafoutis?
Not traditionally, since the pits add a little almond flavor. Pitting is easier and safer for children, so either way is fine.
Can I make clafoutis ahead of time?
Bake it up to 6 hours ahead and serve it at room temperature. It keeps for a day in the fridge but loses its puff.
How long does it take to make Clafoutis (French Baked Cherry Custard)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Clafoutis (French Baked Cherry Custard)?
About 290 kcal per serving, with 7 g of protein, 38 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Sodium | 105 mg |
Estimated values, calculated from the ingredients.
