French Cherry Dessert (Clafoutis Aux Cerises)
Clafoutis aux cerises is perfect for the summer! It’s a traditional French custard-like dessert that’s great even for breakfast or brunch. If you have never made Clafoutis before, you’ll be surprised at how incredibly simple it is to make!
Servings 8 approximately
Equipment
- a shallow baking dish (about 11 X 7 inches / 28.5 X 18.5 cm)
Ingredients
- 14 oz / 400 g sweet cherries (about 50 cherries)
- 3 eggs
- ½ cup (64 g) all-purpose flour
- 2 teaspoons vanilla extract
- 2 tablespoons cognac or brandy
- ½ cup sugar (3.5 oz / 100 g)
- 1 ⅓ cup milk
- ¼ teaspoon salt
- 1 tablespoon butter, melted + 1-2 tablespoons extra for the baking dish
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 375 °F / 190°C.
- Generously butter the baking dish. Set aside.
- Remove the stems and pit the cherries. Place them on the bottom of the baking dish in a single layer*.14 oz / 400 g sweet cherries (about 50 cherries)
- Put all the remaining ingredients in a large bowl and beat until combined. I use an immersion blender, but you could just use a whisk or a handheld mixer.3 eggs, ½ cup (64 g) all-purpose flour, 2 teaspoons vanilla extract, 2 tablespoons cognac or brandy, ½ cup sugar (3.5 oz / 100 g), 1 ⅓ cup milk, ¼ teaspoon salt, 1 tablespoon butter, melted + 1-2 tablespoons extra for the baking dish
- Pour the batter over the cherries.
- Bake for about 45- 55 minutes, until it's golden brown or until a knife inserted in the middle comes out relatively clean. The custard should be set, but slightly jiggly in the middle.
- Remove it from the oven and let it rest for about 15 minutes.
- Dust with powdered sugar and serve warm.
- Enjoy!
- Store any leftovers in the refrigerator for up to 3 days.
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
* If your cherries are a bit tart, you could sprinkle a few tablespoons of sugar over the buttered dish before adding the cherries.
You can easily reheat any leftovers in the microwave for about 10 seconds or heat the oven to 300° F / 150° C and reheat it for about 5-7 minutes.
Baking Measurements: I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
Recipe adapted from https://www.davidlebovitz.com/cherry-clafoutis-recipe/
© Pastry Wishes
