Clafoutis

Classic Cherry Clafoutis

A traditional French dessert from the Limousin region: whole black cherries suspended in a thick, flan-like batter that puffs around them in the oven and settles into a tender, custardy cake. Dusted with powdered sugar, it is best served slightly warm.

Prep

15 min

Cook

40 min

Total

55 min

Serves

6

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) fresh ripe black cherries, morello or burlat; unpitted is traditional; if you must pit, toss with 1 tbsp flour so they sink
• •100 g (¾ cup + 2 tbsp) all-purpose flour
• •120 g (⅔ cup) granulated sugar, plus 1 tbsp for the dish
• •4 whole (4 large) eggs, room temperature
• •250 ml (1 cup) whole milk, or half milk / half light cream
• •60 g (¼ cup) unsalted butter, melted, plus extra to grease the dish
• •5 ml (1 tsp) vanilla extract
• •1 pinch fine sea salt
• •15 g (¼ cup) powdered sugar, for dusting, optional
• •5 ml (1 tsp) kirsch or brandy, optional, splash into the batter

Steps

1. 1 Heat the oven to 180°C (350°F). Butter a 24–26 cm (9–10 in) shallow ceramic or glass gratin dish and sprinkle the tablespoon of sugar over the buttered surface, tapping out the excess; this gives the characteristic crackly top.
2. 2 Rinse the cherries and pat them very dry. Leaving the stems on is traditional and beautiful, but you may snip them to about 2 cm. Leave the pits in - they release a subtle almond note into the custard; warn your guests to spit them out.
3. 3 Spread the cherries in a single, even layer in the prepared dish.
4. 4 In a blender or by hand in a bowl, combine the eggs, 120 g sugar, and salt; whisk until just blended. Add the flour and whisk until smooth, then stream in the milk and 60 g melted butter, whisking to a thin, lump-free batter the consistency of heavy cream. Stir in the vanilla and kirsch, if using.
5. 5 Pour the batter slowly over the cherries so they stay evenly distributed. Let the dish rest on the counter for 10 minutes so the batter settles around the fruit.
6. 6 Bake on the middle rack for 35–40 minutes. The clafoutis is done when the top is deeply golden, the edges are puffed and pulling from the dish, and the center is set to a gentle touch with no liquid batter wobbling (a thin knife inserted near (not into) a cherry should come out clean). Internal temperature of the custard should read 85–90°C (185–194°F).
7. 7 Cool on a rack for at least 15 minutes - the clafoutis will sink and settle as it cools, which is normal. Dust generously with powdered sugar just before serving.
8. 8 Serve lukewarm or at room temperature, in wedges, on its own or with a spoonful of crème fraîche. Refrigerate leftovers covered and eat within 2 days; reheat gently in a 150°C (300°F) oven for 8 minutes - do not microwave, as the custard will turn rubbery.