I’m excited that my mom Andrea is joining us again today while I’m out of town at the Food Blog Forum. Last time Mom guest posted, she shared her South African Pannekoek recipe, and today she’s writing about a special French dessert she learned in culinary school. Don’t miss her recipe for South African Milk Tart as well!
Clafoutis is a classic French dessert that I learned to make in culinary school.
Every year when fresh cherries are abundant, I feel compelled to buy enough so I can make a cherry clafoutis!
Clafoutis is a delicate, baked custard with fresh, pitted cherries.
This dessert is at its best served warm, with a touch of powdered sugar sprinkled on top. It is fairly easy to make and it is a definite crowd-pleaser.
This recipe serves 4 to 6 but it can be increased to make more servings.
While cherries are the classic fruit in a clafoutis, it’s worth trying other seasonal fruits.
You could substitute fresh raspberries and grated dark chocolate for the cherries in this recipe.
Try halved, fresh apricots or sliced pears baked in a cognac-infused custard.
How about diced, fresh peaches, substituting brown sugar and pure almond extract for the sugar and vanilla?
The sky’s the limit so make up your own version of a clafoutis! // andrea
Click below to see the recipe for Andrea’s Cherry Clafoutis!
- 2 cups cherries, pitted and kept whole if possible
- 3 eggs
- 1 cup milk
- 1/2 cup whipping cream
- 1/2 cup sugar
- 1/3 cup flour
- 2 tablespoons butter, melted, plus 1 tablespoon cut into small pieces
- 2 teaspoons pure vanilla extract
- Powdered sugar
- Preheat the oven to 350 degrees. Butter a deep pie dish or casserole dish, and arrange cherries in one layer.
- In a large mixing bowl, whisk the eggs and sugar together. Add the flour and blend until smooth. Next beat in the melted butter. Slowly add the cream and then the milk. Add vanilla.
- Top cherries with egg mixture. Dot the top with pieces of butter.
- Bake for 35 to 45 minutes, or until slightly golden around the edges. The custard should be lightly set in the middle. (See note.) Let cool for half an hour, until lukewarm.
- Just before serving, sift powder sugar on top. (See note)
The clafoutis will continue to cook for a while after it is removed. You don't want it to be set too firmly. Serve using a serving spoon, as the result is more of a pudding than a sliceable dessert.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 129mgSodium: 93mgCarbohydrates: 53gFiber: 1gSugar: 43gProtein: 6g