French
Clafoutis aux Cerises
A classic Limousin-style cherry clafoutis with whole cherries baked into a tender, lightly sweet custard. Serve it warm or just cooled, dusted with a little sugar.
Ingredients
- Fresh black cherries, preferably unpitted250g
- Unsalted butter, softened1 tsp, plus more for the dish
- Caster sugar35g, plus 1 tsp for the dish
- Plain flour35g
- Fine sea salt1 pinch
- Large egg1
- Egg yolk1
- Whole milk120ml
- Heavy cream30ml
- Kirsch1 tsp, optional
- Icing sugar1 tsp, for serving
Method
- Heat the oven to 180°C and butter a small shallow baking dish, about 16 cm wide; sprinkle it with 1 tsp caster sugar and tap out the excess.
- Rinse and dry the cherries, leaving them whole for a traditional clafoutis, then spread them in a single layer in the prepared dish.
- Whisk the flour, 35g caster sugar, and salt together in a bowl.
- Add the egg and egg yolk, whisking from the center until a smooth, thick paste forms.
- Gradually whisk in the milk, cream, and kirsch if using, until the batter is thin and lump-free.
- Pour the batter gently over the cherries, leaving some fruit tops visible.
- Bake for 30 to 35 minutes, until puffed, lightly golden at the edges, and just set in the center with a slight custard wobble.
- Let the clafoutis rest for 10 minutes; it will settle as it cools.
- Dust lightly with icing sugar and serve warm or at room temperature.
Common questions
Can I use pitted cherries instead of whole cherries in clafoutis aux cerises?
Yes. Pitted cherries work well and are easier to eat, but the flavor is a little less traditional. If your cherries are very juicy, toss them lightly in a spoonful of flour to help prevent a watery custard.
How do I know when the clafoutis is perfectly baked?
It should be puffed, lightly golden around the edges, and just set in the center with a gentle custard wobble. A skewer inserted near the middle should come out mostly clean, but not completely dry.
What are the most common mistakes when making cherry clafoutis?
The main mistakes are overmixing the batter, using too much fruit juice, and overbaking. Whisk just until smooth, dry the cherries well, and pull it from the oven while the center still has a slight wobble.
How should I store leftover clafoutis, and can I reheat it?
Cool it completely, then cover and refrigerate for up to 2 days. Reheat gently in a low oven for 10 to 15 minutes, or enjoy it cold or at room temperature. It will not stay as puffed after chilling.
What is the best way to serve clafoutis aux cerises?
Serve it warm or at room temperature, dusted lightly with icing sugar. It’s lovely plain, or with a spoonful of crème fraîche, softly whipped cream, or vanilla ice cream for a richer dessert.