Cherry Clafoutis Recipe

Cherry Clafoutis

From castingcook 16 years ago

This is a custard-like baked French dessert that is bursting with sweet, tangy cherries. Can be made with other stone fruits.

unsalted butter for greasing shopping list
3/4 lb (375g) fresh sweet cherries, pitted and halved (bing, rainier or gold are best) shopping list
3 tbsp dark rum shopping list
1/4 cup (34g) all-purpose flour shopping list
1/2 cup (105g) sugar, plus extra for dusting shopping list
1/4 tsp salt shopping list
3 large eggs, at room temp. shopping list
1 cup (8oz) heavy cream shopping list
powdered sugar for dusting shopping list

Preheat oven to 375F (190C)
Grease a shallow 9x14 inch (23x35 cm) baking dish with a 2-quart capacity with butter and dust with sugar. Tap out any excess.
In a small bowl, toss together cherries and run and set aside.
In another bowl, whisk together the flour, sugar and salt. Add the eggs and whisk until smooth.
Slowly pour in cream, whisking constantly.
Stir in cherries and their juices until just combined.
Pour into prepared dish.
Bake until puffed and golden, about 30-35 min
Dust with powdered sugar
Serve hot or room temp.

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notyourmomma 14 years ago
Great review. Will have to give it a try.
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pointsevenout ate it and said...
Excellent dessert. Not dense at all. Set up well. But if you do want it to come out more fluffy, use an electric hand or stand mixer to beat the eggs into the sugar. And beat the heavy cream until doubled in volume and fold into the egg mix.

The idea is to get as much air incorporated into the dish as possible.
See also Cherry Clafoutis
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jabec 15 years ago
I made this last night and it came out VERY dense. I couldn't understand why, but thats my luck with desserts. I thought I would check the recipe again and noticed I forgot the cream. The taste was good but it was very solid. LOL OOPS!
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castingcook Los Angeles, CA

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Reviewed by 2 people

Excellent dessert. Not dense at all. Set up well. But if you do want it to come out more fluffy, use an electric hand or stand mixer to beat the eggs into the sugar. And beat the heavy cream until doubled in volume and fold into the egg mix.
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pointsevenout in Athens loved it