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Clafoutis aux Cerises

Serves 4 to 6 Dessert vegetarian, Desserts

Clafoutis aux Cerises

Clafoutis aux Cerises is a cherished dessert from the Limousin region, where it graces tables with its rustic charm. Traditionally baked to celebrate the abundance of cherries during the summer months, its simplicity allows it to be enjoyed as a casual family treat or a comforting end to a meal. The aroma alone is enough to gather everyone eagerly around the table, eager for a taste of this classic delight.

The clafoutis envelops plump, juicy cherries in a tender, custard-like batter that is both sweet and subtly creamy. Each bite offers a harmonious blend of textures, with the cherries providing bursts of tartness against the smooth backdrop. Serve it warm or at room temperature, and savor the way it captures the essence of everyday French cooking, direct and generous in every slice.

Ingredients

  • 500 gfresh cherries — pitted
  • 3eggs
  • 1/2 cupflour
  • 1 cupwhole milk
  • 1/3 cupsugar

Method

  1. Preheat your oven to 180°C (350°F) to ensure it's ready for baking. Begin by washing 500 g of fresh cherries thoroughly under cold water. Pat them dry with a clean kitchen towel, then remove the stems and pits. If you prefer a more traditional approach, you can leave the pits in for added flavor, but be sure to inform your guests.
  2. In a large mixing bowl, crack 3 eggs and whisk them gently until the yolks and whites are fully combined. Gradually add 1/3 cup of sugar to the eggs, whisking continuously until the mixture becomes pale and slightly thickened. This step helps to dissolve the sugar and incorporate air, which will contribute to a light texture.
  3. Sift 1/2 cup of flour into the egg and sugar mixture, folding it in gently with a spatula. This prevents lumps and ensures a smooth batter. Once the flour is fully incorporated, slowly pour in 1 cup of whole milk, continuing to fold gently until you have a smooth, homogenous batter. The batter should be thin and pourable.
  4. Butter a 9-inch (23 cm) round baking dish or a similar-sized ovenproof dish. Arrange the cherries evenly in the bottom of the dish. Pour the batter over the cherries, ensuring they are evenly distributed and submerged. This will allow the cherries to infuse the batter with their flavor as it bakes.
  5. Place the dish in the preheated oven and bake for about 35 to 40 minutes. The clafoutis is done when the edges are golden brown and the center is set but still slightly wobbly. A skewer inserted into the center should come out mostly clean, with a few moist crumbs attached.
  6. Remove the clafoutis from the oven and let it cool in the dish for at least 15 minutes. This resting period allows the custard to firm up, making it easier to slice. The aroma of cherries and custard should fill your kitchen, inviting everyone to gather around.
  7. Once cooled, dust the top with a light sprinkling of powdered sugar for a touch of sweetness and visual appeal. Serve the clafoutis warm or at room temperature, slicing with a clean knife to ensure neat portions. Enjoy the contrast of the creamy custard with the juicy cherries.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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