Easy French recipe for the classic Cherry Clafoutis, a baked custard speciality from the Limousin region. Serve this dessert at room temperature or chilled for teatime, dessert or breakfast.
Preheat the oven to 180°C/160°C fan/360°F (gas 4). Butter an ovenproof china or pyrex dish (22cm diameter and 5cm deep) large enough to hold the cherries in a single layer. Sprinkle in the sugar, shaking it all around so that it coats the surface of the dish. Place the cherries in it (that have been washed and dried).
Combine the flour, vanilla, baking powder, salt and sugar in a large bowl. Using a balloon whisk, mix in the eggs until the mixture is smooth. Continue whisking adding the milk, cream and Kirsch (or almond extract). Pour over the cherries.
Bake for about 35 minutes until set and lightly browned.
Notes
How to Serve Clafoutis
Leave to cool and serve at room temperature directly from the dish or chilled with a light dusting of icing/confectioner's sugar.
Clafoutis Recipes
This dish is also delicious made with small fresh mirabelle plums, or see my recipes for a strawberry clafoutis or blueberry clafoutis when cherries are not in season.
Gluten Free Clafoutis
Replace the flour with half the amount of cornflour/cornstarch for a gluten free version.
Cherry Clafoutis Brûlée
Sprinkle 1-2 tablespoon Cassonade/light brown or cane sugar on top of the chilled (baked) dessert, then either scorch the sugar using a blowtorch or pop under a hot grill for 2 minutes.
Keyword baking with cherries, cherry clafoutis recipe, cherry desserts, classic French clafoutis, easy french dessert recipe