France · France
Cherry Clafoutis
Pitted cherries sit in a soft baked egg-and-milk batter; the center is set rather than runny.
Clafoutis comes from the Limousin, where it was made with whatever fruit was going over, and cherries are only the most common choice. The batter is closer to a pancake than a custard, and it is meant to set rather than stay liquid in the middle. It is served warm, often with cream poured over.
Ingredients
- pitted cherries350 g
- large eggs without shells3 pieces
- whole milk250 ml
- plain flour75 g
- sugar65 g
- unsalted butter for the dish10 g
- vanilla extract5 ml
- salt1 g
Directions
- 1
Heat the oven to 180°C. Butter a 24 cm shallow baking dish with all the butter and spread the pitted cherries inside.
All stones are removed and the cherries form a single layer. - 2
Whisk eggs, sugar and salt, then whisk in flour until smooth. Gradually whisk in milk and vanilla and pour over the cherries.
The batter has no visible dry flour lumps. - 3
Bake for 35 minutes; extend if needed until the center is fully set and reaches 72°C. Check the center, not just the browned rim.
The center has no liquid batter when gently nudged. - 4
Rest for 10 minutes before slicing. Refrigerate leftovers in shallow containers within 2 hours at 4°C or below and use within 3 days.
The custard slices softly and the fruit remains embedded.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content