I first heard the word clafoutis only few weeks ago, from a French friend. As a French cuisine lover, I thought I should give it a try. Clafoutis is a traditional French dessert made during cherry season. It is basically a custard poured over fruit in a fireproof dish and then baked in the oven. It looks like a tart and is usually eaten warm.
Traditional cherry clafoutis is made with cherries that still have their pits. They give clafoutis a light almond flavour, but make it a little more difficult to eat, so you can pit the cherries if you want.
It’s maybe the easiest dessert you can make, with very few ingredients that everyone has in their cupboard.
I can’t wait to try it with other fruits, also. It should work perfectly with peaches, apples, pears, or blackberries.
Even though clafoutis is traditionally eaten warm, I like it best the next day, after standing some hours in the fridge, especially, on hot summer days like this.
Time : 1 hour
Serves : 10 persons
- 2 cups milk
- 4 eggs
- 30 g butter + some extra to butter the pie dish
- 1 cup sugar
- 1 cup flour
- 2 & ½ cups cherries
- A pinch of salt
- Vanilla or almond extract (optional)
- Powder sugar to garnish
Note : 1 cup – a standard cup of 240 ml
- Preheat the oven at 180 degrees Celsius.
- Butter a 26 cm pie dish, spread the cherries and set aside.
- In a big bowl mix together milk, eggs, sugar, butter, flour, salt, and vanilla or almond extract if using.
- Mix everything together with an immersion blender. In case you don’t have it, you may put all the ingredients in a blender and mix for 1 minute at top speed.
- Pour the custard batter over the cherries and bake in the preheated oven for around 50 minutes to 1 hour.
- Check about half way through baking and if the top is getting well browned cover it with aluminium foil.
- The clafoutis is done when a tester inserted in the center comes out clean.
Enjoy with some powder sugar and fresh cherries on top.