Clafoutis aux Cerises (Cherry Clafoutis)

A rustic baked custard studded with sweet cherries from the Limousin, dusted with icing sugar and served warm.

TIME BREAKDOWN
Prep: 15 min
Cook: 40 min
Total: 55 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 20g unsalted butter, for greasing
  • 500g fresh cherries, stoned (or frozen cherries, thawed and drained)
  • 3 large eggs
  • 80g caster sugar
  • 60g plain flour
  • Pinch of salt
  • 250ml whole milk
  • 100ml double cream
  • 1 tsp vanilla extract
  • Icing sugar, for dusting

Method

  1. Heat the oven to 180°C (160°C fan). Butter a 25cm ovenproof dish or tart tin and scatter the cherries over the base.

  2. Whisk the eggs and sugar together in a bowl until pale and thick. Whisk in the flour and salt until smooth.

  3. Gradually whisk in the milk, cream and vanilla to make a smooth, thin batter.

  4. Pour the batter over the cherries.

  5. Bake for 35 to 40 minutes until puffed, golden and just set in the middle. The clafoutis will sink slightly as it cools.

  6. Cool for 10 minutes, dust generously with icing sugar and serve warm.