📝 About This Recipe
Hailing from the Limousin region of France, this elegant dessert sits perfectly at the intersection of a fluffy pancake and a silky custard. Traditionally made with unpitted black cherries to impart a subtle almond-like depth from the pits, it features a golden, slightly puffed crust and a tender, creamy interior. It is a quintessential celebration of seasonal fruit, offering a sophisticated yet comforting end to any meal.
🥗 Ingredients
The Fruit Base
- 1 pound Fresh Black Cherries (stemmed and pitted (or unpitted for traditional style))
- 2 tablespoons Granulated Sugar (for macerating the fruit)
- 1 tablespoon Kirsch or Cherry Brandy (optional, for depth of flavor)
The Custard Batter
- 3 pieces Large Eggs (at room temperature)
- 1 1/4 cups Whole Milk (room temperature)
- 1/2 cup Granulated Sugar (extra fine preferred)
- 3 tablespoons Unsalted Butter (melted and cooled)
- 1/2 cup All-Purpose Flour (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Almond Extract (to enhance the cherry flavor)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
For the Dish & Garnish
- 1 tablespoon Unsalted Butter (softened, for greasing the pan)
- 1 tablespoon Granulated Sugar (for dusting the pan)
- 1-2 tablespoons Confectioners' Sugar (for dusting before serving)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a rack in the center position.
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2
Generously grease a 9-inch or 10-inch ceramic tart dish or cast-iron skillet with the softened tablespoon of butter. Sprinkle with 1 tablespoon of sugar, tilting the dish to coat the bottom and sides, then tap out any excess.
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3
In a medium bowl, toss the cherries with 2 tablespoons of sugar and the Kirsch (if using). Let them sit for 10 minutes to macerate and release their juices.
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4
In a large mixing bowl, whisk the 3 eggs with the 1/2 cup of granulated sugar until the mixture is pale and slightly frothy, about 2 minutes.
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5
Slowly whisk in the melted butter, vanilla bean paste, almond extract, and salt until fully incorporated.
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6
Gradually add the sifted flour to the egg mixture, whisking gently until the batter is smooth and no lumps remain.
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7
Pour in the milk in a slow stream, whisking constantly until you have a thin, crepe-like batter.
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8
Pour about a 1/4-inch layer of the batter into the prepared baking dish. Place the dish in the oven for 2-4 minutes until a thin film of batter sets on the bottom. This prevents the fruit from sinking and sticking.
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9
Remove the dish from the oven and arrange the cherries (and any accumulated juices) in a single, even layer over the set batter.
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10
Pour the remaining batter carefully over the cherries, ensuring they are mostly covered but still visible.
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11
Bake for 35 to 45 minutes. The clafoutis is done when it is puffed up and golden brown around the edges, and a toothpick inserted into the center comes out clean.
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12
Transfer the dish to a wire rack. The clafoutis will deflate slightly as it cools—this is perfectly normal and expected.
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13
Allow to cool to lukewarm. Just before serving, dust the top generously with confectioners' sugar.
💡 Chef's Tips
For the most authentic flavor, leave the pits in the cherries, but warn your guests beforehand! Avoid over-mixing the batter once the flour is added to keep the texture tender rather than rubbery. Ensure your eggs and milk are at room temperature to create a smooth, emulsified custard. If using frozen cherries, do not thaw them first, as they will bleed too much juice into the batter. You can substitute cherries with other stone fruits like apricots or plums, but technically it is then called a 'Flognarde'.
🍽️ Serving Suggestions
Serve warm with a dollop of lightly sweetened crème fraîche or whipped cream. A glass of chilled sweet dessert wine, such as a Muscat or Sauternes, complements the fruit beautifully. Pair with a cup of strong French press coffee for a delightful afternoon 'goûter'. Add a side of vanilla bean ice cream if serving as a more decadent evening dessert.