Name: Cherry clafoutis
Prep time: 20 min
Cook time: 35 min
Total time: 75 min
Yield: 8 servings
Ingredients: 400 g cherries, stemmed and pitted; 3 large eggs; 90 g granulated sugar; 80 g all-purpose flour; 250 ml whole milk; 100 ml heavy cream; 5 ml vanilla extract; 1 g salt; 10 g butter for the dish; 10 g powdered sugar for serving

AT YOUR PACE, STEP BY STEP

Let’s get baking

01
Preheat the oven to 180 °C. Butter a round ovenproof dish, 24 cm across and at least 4 cm deep.
02
Check that every cherry is pitted. Dry them and spread in a single layer across the base of the dish.
03
Whisk the eggs and granulated sugar by hand. Add the flour and salt and whisk until no large lumps remain.
04
Gradually add the milk, cream, and vanilla. The mixture will be thin, like pancake batter. Gently pour over the cherries.
05
Bake for 30 to 35 minutes, until the edges are puffed and golden and the center is set, with a gentle wobble but no liquid. It is normal for it to sink after baking.
06
Cool for 20 minutes, dust with the powdered sugar, and serve from the dish. Refrigerate leftovers and eat within 2 days.

A little baking wisdom

Pitting the cherries makes the dessert easier to serve and eat. Do not expect a dry cake texture: clafoutis stays moist and custardy.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.

Cherry clafoutis

Let’s get baking

A little baking wisdom

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