📝 About This Recipe
Hailing from the lush Limousin region of France, this rustic dessert is a sophisticated cross between a pancake and a firm custard. Traditionally made with unpitted black cherries to impart a subtle almond-like depth, it features a golden, puffed rim and a creamy, tender heart. It is the quintessential celebration of summer stone fruits, offering a comforting warmth that is both elegant enough for a dinner party and simple enough for a Sunday afternoon.
🥗 Ingredients
The Fruit Base
- 1 pound Fresh Black Cherries (stemmed, washed, and patted dry; pits left in for traditional flavor)
- 1 tablespoon Unsalted Butter (softened, for greasing the dish)
- 2 tablespoons Granulated Sugar (for dusting the baking dish)
The Custard Batter
- 3 pieces Large Eggs (at room temperature)
- 1/2 cup Granulated Sugar
- 1 1/4 cups Whole Milk (room temperature for a smoother emulsion)
- 1/4 cup Heavy Cream (adds a luxurious richness)
- 2/3 cup All-Purpose Flour (sifted to prevent lumps)
- 1 tablespoon Pure Vanilla Extract (high quality)
- 1/4 teaspoon Almond Extract (enhances the cherry stone aroma)
- 1 tablespoon Kirsch or Brandy (optional, for a traditional kick)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
For Finishing
- 2 tablespoons Confectioners' Sugar (for dusting)
- 1 sprig Fresh Mint (for garnish)
👨🍳 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 butter.
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3
Sprinkle the 2 tablespoons of granulated sugar into the dish, tilting it to coat the bottom and sides evenly. Tap out any excess.
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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
Gradually whisk in the sifted flour and salt until a smooth, thick paste forms with no visible lumps.
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6
Slowly pour in the milk and heavy cream while whisking constantly. The batter should be thin, similar to a crepe batter.
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7
Stir in the vanilla extract, almond extract, and Kirsch (if using) until fully incorporated.
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8
Arrange the cherries in a single, tight layer across the bottom of the prepared baking dish.
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9
Carefully pour the custard batter over the cherries. The fruit should be partially submerged but may peek through the top.
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10
Place the dish in the oven and bake for 40 to 45 minutes. Look for the edges to be puffed and golden brown, while the center should be set but still have a slight, jelly-like jiggle.
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11
Remove from the oven and place on a wire rack. The puffed edges will naturally deflate as it cools—this is expected and part of its rustic charm.
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12
Allow the clafoutis to cool for at least 15-20 minutes. It is best served warm, not hot.
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13
Just before serving, use a fine-mesh sieve to dust the top generously with confectioners' sugar.
💡 Chef's Tips
For the most authentic flavor, leave the pits in the cherries; they release an almond-like essence during baking, though you must warn your guests! If you prefer to pit the cherries, add an extra 1/4 teaspoon of almond extract to compensate for the lost flavor. Ensure your milk and eggs are at room temperature to prevent the batter from becoming rubbery. Don't overmix the batter once the flour is added; whisk just until smooth to keep the texture light and delicate. If the edges are browning too quickly before the center sets, loosely tent the dish with aluminum foil for the last 10 minutes.
🍽️ Serving Suggestions
Serve a warm slice with a dollop of lightly sweetened crème fraîche to cut through the richness. Pair with a glass of chilled Demi-Sec Champagne or a sweet Muscat dessert wine. A side of honey-vanilla bean whipped cream adds a modern, indulgent touch. For an afternoon treat, serve alongside a strong cup of Earl Grey tea. In the autumn, try this same batter with sliced pears and a pinch of cinnamon for a 'Flaugnarde'.