Recipe

Cherry Clafoutis Recipe

Add Step-by-Step Photos	Castingcook / All my dishes 1 year, 11 months ago This is a custard-like baked French dessert that is bursting with sweet, tangy cherries. Can be made with other stone fruits. Prep:20m Cook:35m Servings:68	Castingcook
	custard cherry french easy beautiful

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Ingredients

unsalted butter for greasing

3/4 lb (375g) fresh sweet cherries, pitted and halved (bing, rainier or gold are best)

3 tbsp dark rum

1/4 cup (34g) all-purpose flour

1/2 cup (105g) sugar, plus extra for dusting

1/4 tsp salt

3 large eggs, at room temp.

1 cup (8oz) heavy cream

powdered sugar for dusting

Directions

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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Comments

jabec 1 year, 6 months ago said:
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!

pointsevenout 4 months, 2 weeks ago 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.

notyourmomma 4 months, 2 weeks ago said:
Great review. Will have to give it a try.

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Alterations

whuebl 1 year, 11 months ago said:
As a beginner cook I make just about every mistake you can make so remember that when I make this observation.... first of all, I love your recipe - looks fantastic and I am going to try making a clafoutis for the arrival of our family heritage cookbook next week - should be a big bash with lots of family present.

So I checked other recipes because somehow - remember I am a beginner - it looked like there was way too little flour in it. The food network has one by Emeril http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_5460,00.html and it calls for 4 times the amount of flour with almost the same ingredients.

Also, it looks like there is a typo in that you mentioned adding "run" rather than "rum."

Thanks so much for piquing my interest - I will surely make a clafoutis this weekend - may have to make 2 because when it comes out of the oven, my wife and I will probably devour the whole thing!

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