CHERRY CLAFOUTI

Cherry Clafouti

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Tickie Young

By
@Tickie

Puffed French custard cake. In France, it is customary to serve clafouti with cherry pits intact. For ease at the table, and to ensure dental safety, make sure to pit the cherries or forewarn your guests of the tradition.

Good on a holiday table.

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
10 Min
Cook:
55 Min

Ingredients

  • 1 Tbsp
    softened butter
  • 1 c
    whole milk
  • 1/4 c
    heavy cream
  • 2/3 c
    all-purpose flour
  • 3 large
    eggs
  • 2 tsp
    vanilla extract
  • 1/2 tsp
    almond extract
  • 1/4 tsp
    salt
  • 4 c
    sour or dark cherries (preferably pitted)
  • 1 Tbsp
    powdered confectioner's sugar

How to Make CHERRY CLAFOUTI

Step-by-Step

  1. Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
  2. In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla and almond extracts, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
  3. Transfer the dish to a heatproof surface and arrange the cherries over the hot batter. Pour the remaining batter over the cherries and bake for 35-40 minutes, until a knife inserted in the center comes out clean.
  4. Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm. This cherry clafouti recipe makes 8 servings.

Printable Recipe Card

About CHERRY CLAFOUTI

Course/Dish: Cakes
Hashtags: #holiday #cherries



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