📝 About This Recipe
Hailing from the lush Limousin region of France, the Clafoutis is a timeless masterpiece that blurs the line between a delicate flan and a golden pancake. This rustic dessert features succulent black cherries bathed in a silky, almond-scented custard that puffs beautifully in the oven. It is the ultimate celebration of summer stone fruits, offering a sophisticated yet comforting finish to any French-inspired meal.
🥗 Ingredients
The Fruit Base
- 1 pound Fresh Black Cherries (sweet varieties like Bing or Rainier; stems removed)
- 1 tablespoon Unsalted Butter (softened, for greasing the baking dish)
- 2 tablespoons Granulated Sugar (for dusting the buttered dish)
The Custard Batter
- 1 1/4 cups Whole Milk (at room temperature)
- 1/2 cup Granulated Sugar (extra fine preferred)
- 3 pieces Large Eggs (at room temperature)
- 1 tablespoon Vanilla Bean Paste (or pure vanilla extract)
- 1/2 teaspoon Almond Extract (enhances the cherry flavor)
- 1 tablespoon Kirsch (cherry brandy; optional but traditional)
- 1/8 teaspoon Kosher Salt (a small pinch)
- 2/3 cup All-Purpose Flour (sifted)
- 3 tablespoons Unsalted Butter (melted and slightly cooled)
For Finishing
- 1-2 tablespoons Confectioners' Sugar (for dusting)
- 1/2 cup Crème Fraîche (for serving)
👨🍳 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 butter a 9-inch or 10-inch ceramic quiche dish or cast-iron skillet with the 1 tablespoon of softened butter.
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3
Sprinkle the 2 tablespoons of sugar into the dish, tilting it to coat the bottom and sides evenly. Tap out any excess sugar.
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4
Wash and dry the cherries thoroughly. While purists leave the pits in for a deeper almond flavor, you may pit them if you prefer a more diner-friendly experience.
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5
Spread the cherries in a single, even layer across the bottom of the prepared baking dish.
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6
In a blender, combine the milk, 1/2 cup sugar, eggs, vanilla, almond extract, salt, and Kirsch.
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7
Pulse the blender for a few seconds until the mixture is smooth and slightly frothy.
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8
Add the sifted flour and the 3 tablespoons of melted butter to the blender. Pulse again for about 30 seconds until the batter is completely smooth with no lumps.
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9
Pour the batter slowly over the cherries. The fruit may float slightly; this is perfectly normal and adds to the rustic look.
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10
Place the dish in the preheated oven and bake for 40 to 45 minutes.
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11
Check for doneness: the clafoutis should be puffed and golden brown around the edges, and a toothpick inserted into the center should come out clean.
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12
Remove from the oven and place on a wire rack. The clafoutis will deflate slightly as it cools, creating a dense, custardy texture.
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13
Allow to cool for at least 15-20 minutes. Dust heavily with confectioners' sugar right before serving.
💡 Chef's Tips
Traditionally, cherries are left unpitted because the pits release a subtle almond aroma during baking; just warn your guests! Ensure your milk and eggs are at room temperature to prevent the melted butter from seizing and creating lumps in the batter. Do not over-blend the batter once the flour is added, or the clafoutis may become tough rather than tender. If using frozen cherries, thaw them completely and pat them very dry to avoid excess moisture ruining the custard set. For a variation, you can substitute cherries with apricots, plums, or pears (this is technically called a 'flaugnarde').
🍽️ Serving Suggestions
Serve warm or at room temperature with a generous dollop of cold crème fraîche. Pair with a glass of chilled Demi-Sec Champagne or a sweet Muscat de Beaumes-de-Venise. A small scoop of high-quality vanilla bean ice cream provides a lovely temperature contrast. Enjoy as a 'Petit Déjeuner' (breakfast) the next morning with a strong café au lait. Garnish with a few fresh mint leaves for a pop of color and freshness.