Name: Cherry Clafoutis
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Cuisine: French
Ingredients: 220 g Cherries, pitted; 2 Egg; 180 ml Milk; 55 g All-Purpose Flour, sifted; 45 g Sugar; 1 tbsp Butter, for greasing; ½ tsp Vanilla Extract; 1 pinch Salt

1 hrtotal

50 min hands-on10 min hands-off

Prep 15 min · Cook 35 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

Includes 10 minutes of cooling before serving so the custard settles while staying soft and spoonable.

Method

Heat the oven to 180°C. Grease a small baking dish with the measured butter.
Arrange the cherries in the prepared dish in a single even layer.
Whisk the eggs, milk, all-purpose flour, sugar, vanilla extract, and salt into a smooth thin batter.
Pour the batter over the cherries without disturbing the fruit too much.
Bake until puffed, lightly golden, and just set in the center.
Cool briefly before serving, as the custard will settle slightly.

How to tell it's done

The clafoutis should be softly set, lightly puffed, and custardy around the cherries.

Getting it right

Tip

Do not overbake; the center should be just set so the clafoutis stays soft and custardy.

What to serve it with

Serve warm or at room temperature, plain or with lightly whipped cream.

Common mistakes

The clafoutis becomes rubbery or dry.: Bake only until just set in the center and let it cool briefly as the custard settles.

Substitutions

Cherries can be replaced with Canned Cherries if fresh cherries are unavailable; drain them well first.
Use a gluten-free flour blend only after checking labels and texture expectations.
Reduce sugar slightly if the cherries are very sweet.

Storing and reheating

Refrigerate cherry clafoutis covered for up to 3 days. Serve chilled or gently warmed; freezing is not recommended for the custard texture.

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