Baked Cherry Clafoutis
A French baked cherry dessert with a dense, custardy batter that sets around the fruit. The cherries stay bright and juicy, and a dusting of sugar on top gives a delicate finish.
- Total
- 70 min
- Prep 15 · Cook 45 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Tempering eggs
- Sweet
- French
- Oven
Instructions
-
Heat the oven to 180°C. Grease a 23 cm round baking dish with the butter, using all of it to coat the base and sides.
~5 min
Butter prevents sticking and helps the edges brown and puff.
-
Pit the cherries and spread them in a single layer in the buttered dish.
~10 min
-
Whisk the eggs and sugar in a bowl until pale and slightly thickened, about 2 minutes. Add the flour and salt and whisk until smooth.
~2 min
Whisking eggs and sugar dissolves sugar and adds air for a light, even batter.
Whisking Whisk in a steady circular motion to incorporate air and avoid lumps. Stop when the batter is smooth and pale; over-whisking can make it tough.
-
Pour in the 300 ml milk gradually while whisking to make a thin, lump-free batter.
~3 min
Adding milk gradually prevents lumps by keeping the batter smooth and thin.
The batter should be thin enough to pour around the cherries; if it looks thick, whisk in a splash more milk.
Whisking Whisk in a steady circular motion to incorporate air and avoid lumps. Stop when the batter is smooth and pale; over-whisking can make it tough.
Tempering eggs Add milk gradually while whisking constantly to prevent the eggs from curdling. If the mixture looks grainy, you added milk too fast.
-
Pour the batter over the cherries. Bake until the clafoutis is puffed at the edges, set in the centre and lightly golden, 35 to 40 minutes. A knife inserted in the middle should come out clean.
~40 min
Baking sets the custard and puffs the edges; a clean knife means the eggs are cooked.
Serve warm or at room temperature. The texture is dense and custardy, not fluffy, so do not overbake waiting for a rise.
-
Let the clafoutis rest for 10 minutes before serving. It will deflate slightly as it cools, which is normal.
~10 min
Resting lets the custard finish setting and makes slicing easier.