📝 About This Recipe
Hailing from the Limousin region of France, this classic custard-based dessert sits beautifully between a thick crepe and a delicate flan. Whether you choose the traditional unpitted black cherries for their almond-like aroma or the elegant, tender profile of sliced pears, the result is a warm, golden pudding that celebrates seasonal fruit. It is the ultimate comfort food—simple to prepare, yet sophisticated enough to grace any Parisian bistro table.
🥗 Ingredients
The Fruit Base
- 3 cups Fresh Sweet Black Cherries (stemmed; pits left in for tradition or removed for ease)
- 2-3 pieces Ripe Bosc or Anjou Pears (alternative to cherries; peeled, cored, and sliced into 1/2-inch wedges)
- 1 tablespoon Unsalted Butter (softened, for greasing the baking dish)
- 1 tablespoon Granulated Sugar (for dusting the greased dish)
The Batter
- 3 Large Eggs (at room temperature)
- 1/2 cup Granulated Sugar
- 1 1/4 cups Whole Milk (room temperature; do not use skim milk)
- 1/4 cup Heavy Cream (adds richness to the custard)
- 2/3 cup All-Purpose Flour (sifted)
- 1 tablespoon Pure Vanilla Extract
- 1/2 teaspoon Almond Extract (essential for the classic cherry flavor profile)
- 1/4 teaspoon Kosher Salt
- 1 tablespoon Pear Brandy or Kirsch (optional; use Kirsch for cherry or Poire Williams for pear)
For Garnish
- 2 tablespoons Confectioners' Sugar (for dusting)
- 2 tablespoons Sliced Almonds (toasted; optional)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and position a rack in the center of the oven.
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2
Generously grease a 9-inch or 10-inch ceramic tart dish or a cast-iron skillet with the softened butter. Sprinkle with 1 tablespoon of granulated sugar, tilting the dish to coat the bottom and sides evenly.
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3
If using cherries, wash and dry them thoroughly. If using pears, peel, core, and slice them into uniform wedges. Arrange your chosen fruit in a single, dense layer across the bottom of the prepared dish.
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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 sifted flour and salt until a smooth, thick paste forms with no visible lumps.
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6
Gradually pour in the whole milk and heavy cream, whisking constantly to ensure the batter remains silky and thin, similar to a crepe batter.
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7
Stir in the vanilla extract, almond extract, and the optional brandy or Kirsch.
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8
Slowly pour the batter over the arranged fruit. The fruit may float slightly; this is normal and adds to the rustic charm.
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9
Place the dish in the oven and bake for 35 to 45 minutes. The clafoutis is done when the edges are puffed and golden brown, and the center is set but still has a slight, delicate jiggle.
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10
Remove from the oven and place on a wire rack. The clafoutis will deflate slightly as it cools—this is expected.
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11
Allow to cool for at least 15 minutes. Dust generously with confectioners' sugar through a fine-mesh sieve just before serving.
💡 Chef's Tips
For the most authentic cherry clafoutis, leave the pits in; they release a subtle almond flavor during baking—just warn your guests! Ensure your milk and eggs are at room temperature to prevent the batter from becoming 'rubbery' due to temperature shock. If using pears, try sautéing them in a little butter and brown sugar for 3 minutes before placing them in the dish for a deeper caramelized flavor. Do not overmix the batter once the flour is added; you want to avoid developing gluten, which would make the custard tough rather than tender. Use a ceramic or glass dish rather than metal if possible, as it provides a gentler heat distribution for the delicate custard.
🍽️ Serving Suggestions
Serve warm with a dollop of lightly sweetened crème fraîche or mascarpone cheese. Pair with a glass of chilled Demi-Sec Champagne or a sweet Muscat dessert wine. A side of vanilla bean ice cream creates a wonderful temperature contrast with the warm pudding. For the pear version, a light drizzle of salted caramel sauce over the top is divine. Enjoy leftovers cold the next morning with a strong cup of café au lait.