Cherry Clafoutis
Clafoutis is a classic French dessert that showcases the best of summer fruit, baked in a light custard made with eggs, milk, sugar, and flour. Simple to prepare with everyday pantry staples, it’s an effortless way to create something elegant and delicious.
What do I need?
- 1 tbsp unsalted butter
- 1 tbsp caster sugar (for preparing the dishes)
- 100 g caster sugar
- 450 grams cherries, whole (pits and stems intact)
- 30 mL cherry brandy (optional)
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 20 g butter
- 20 g plain flour
- 30 g almond meal
- 50 mL full-cream milk
- 75 mL thickened cream
- 1 pinch salt
How do I make it?
Butter four individual ramekins and dust each with caster sugar, ensuring the sides are coated. Tap out the excess sugar and set the ramekins aside.
In a bowl, sprinkle half of the caster sugar over the whole cherries. If using cherry brandy, pour it over as well. Stir gently to coat and let the cherries macerate for at least 30 minutes. If not using brandy, simply let the sugared cherries sit to release their juices.
Lightly whisk the eggs and the remaining caster sugar together by hand until well combined and slightly frothy. Add the vanilla and almond extracts and mix well.
In a small saucepan, melt 20 grams of butter over medium heat and allow it to brown slightly, giving it a nutty, caramelised flavour. Add the browned butter to the egg mixture and stir
to combine.
Add the flour and almond meal to the egg mixture, mixing until smooth. Then, add the milk, cream, and a pinch of salt, and mix again. This batter can be prepared in advance and left to sit until you are ready to bake the clafoutis.
Preheat the oven to 180°C.
Divide the cherries evenly among the ramekins. Add one tablespoon of the macerating juices to the batter for each clafoutis and mix well.
Pour the batter into the ramekins over the cherries, filling them just below the top. The clafoutis will rise like a soufflé in the oven and then sink back down as they cool. Fill the ramekins to the level you’d like the final pudding to sit at.
Place the ramekins on a baking tray and bake for 25-30 minutes, or until puffed and golden. Allow to cool before serving. Clafoutis can be enjoyed warm or at room temperature and are best eaten on the day they are made.
