Cherry Clafoutis (Clafoutis aux cerises)
This rustic desert is from the Limousin region in France, uses simple ingredients, and is incredibly simple and satisfying.
Equipment
- 1 8" round glass oven dish
- 1 Medium mixing bowl
Ingredients
- 3 eggs room temperature
- 1/3 cup granulated sugar 75 grams
- 1/4 cup flour 50 grams
- 1/4 cup almond powdered 50 grams
- 1 cup milk 235 ml
- 1 tsp vanilla extract
- 3 cups cherries 500 grams, unpitted
- 2 tbsp unsalted butter for greasing dish
- 2 tbsp granulated sugar optional
- confectioner's sugar for dustiong
Instructions
Preparation
- Start by washing your cherries and take the pits out if you’d like so.
- Preheat your oven to 350F degrees (175C).
Mixing the batter
- In a medium mixing bowl, whisk together the eggs and sugar until foamy.
- Add the flour and almond powder to the egg-sugar mixture and whisk until fully combined. Add the milk and whisk again. The batter will be liquid, it is normal.
Assembling & Baking
- Grease an oven-proof round glass pan with butter and add a thin layer of sugar if you want to caramelize the bottom and side of your clafoutis. Lay the cherries on the bottom of your pan and pour the batter on top.
- Bake for 40 minutes, until sides are golden brown and the clafoutis looks firm.
- Let it cool for about 15 minutes and enjoy!