How to make it

  • 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.

Reviews & Comments 3

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  • notyourmomma 11 years ago
    Great review. Will have to give it a try.
    Was this review helpful? Yes Flag
    " It was good "
    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 12 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!
    Was this review helpful? Yes Flag

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