2-3 years or maybe more I’ve seen Cherry Clafoutis somewhere on the Internet while browsing the web randomly. I immediately fell in love with the dessert. Simple desserts/cakes attract me more than complicated ones. Somehow baking this never happened earlier, last weekend I baked it and loved it. We ate half of it in one sitting, it was that good. Fresh cherries bonded over a soft, custard base (of course, you can slice it) with the crunches of Almond slivers is something so cozy, and delicious that you’ll come back towards a second helping for sure. I hope you’ll enjoy making it with the fresh seasonal cherries. If you’re trying this recipe, don’t forget to share your experience with me. 🙂
The recipe is loosely adapted from here.
Cherry Clafoutis
A golden brown custard base holding the soft, sweet cherries together, and the toasted almond slices combined in a pan is Cherry Clafoutis. Try this easy recipe to make this delicious dessert within no time.
Ingredients
- ½ cup- All-purpose flour/Maida
- 2 cups- Fresh cherries (pitted)
- 3- Eggs
- 1 tbsp + more for greasing- Butter
- 1 tbsp- Brown sugar
- ¾ cup + for sprinkling- Caster sugar/White powdered sugar
- 1½ tsp- Vanilla extract
- A pinch- Salt
- 1 cup- Milk
- 3 tbsp- Almond slivers
Instructions
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I used an 11” round pan with 1.75” depth to make Cherry Clafoutis. A 9” pan with approx. 2.5 “depth should also work for this recipe.
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Grease the pan with butter and sprinkle some caster sugar upon the base, tip out the excess sugar, if any.
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Transfer the cherries to the pan. Sprinkles the almond slivers.
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Melt the butter in a microwave safe bowl or on the stovetop until golden brown in colour, care should be taken not to burn it, otherwise, it will taste bitter. Keep aside, and cool slightly before adding into the batter.
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Preheat oven to 176° C.
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In a bowl whisk eggs, brown sugar, and caster sugar until blended well. Add milk, vanilla extract, and mix well. Now add flour, and salt whisk well. Next to add the melted butter, mix well.
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Now pour the batter to the prepared pan. Bake for 40-45 minutes. The Clafoutis will rise unevenly during baking, and that is absolutely normal. At the time of cooling it will deflate.
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Leave the Clafoutis over the cooling rack in the pan itself. Dust with Caster sugar. You can serve the Clafoutis warm with a scoop of whipped cream or serve on its own. Though I like to have it cold, even better with a scoop of Vanilla ice-cream.
Recipe Notes
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
- You can halve the recipe for a smaller Clafoutis.
How can I make it eggless as am vegetarian? Ur help is appreciated. Thanks