Cherry clafoutis (clafoutis aux cerises in french)

🌟 Difficulty	⏱️ Time	🍽️ Serves
★ Easy	1 hr	8–10

Cherry clafoutis (clafoutis aux

cerises in french) is a classic french dessert for summer that is pretty easy to make. It has actually fresh cherries in a rich custard that you can serve warm or at room temperature.
Traditional clafoutis is made with cherries that have still their pits that french say that make a difference in taste. I have used ready-made cherries that have already been pitted and preserved in a light syrup, though. It's so easy to make and so summerish that I could not resist to add it to my blog that time of the year! And if you are among the lucky ones that have a cherry tree, here's how to use your extra cherries :)

Happy & tasty summer !

A classic French summer dessert featuring fresh cherries baked in a rich custard. Serve warm or at room temperature. Traditional clafoutis is made with unpitted cherries, which release additional almond-like flavor during baking, but pitted cherries work perfectly for convenience.

INGREDIENTS (24–26 cm round baking dish)

• 100 g all-purpose flour (some extra for canned fruits case)
• 100 g sugar
• 4 eggs
• 500 ml milk
• 50 g butter, melted
• 1 tsp vanilla extract
• pinch of salt
• 700 g cherries (fresh or canned, drained, pitted optional)

INSTRUCTIONS

• Prepare batter: Whisk eggs and sugar until smooth. Add flour and salt, then gradually whisk in milk and vanilla until no lumps remain. Stir in melted butter.
• Prepare fruit: Spread cherries evenly in a buttered 24–26 cm baking dish.
• If using canned or jarred cherries: drain very well, pat dry with paper towel, toss lightly with 1 tsp cornstarch or flour to absorb excess moisture.
• Assemble: Pour batter evenly over cherries.
• Bake: Bake at 170°C (fan) for 45–50 min until golden and set. Cover loosely with foil if browning too quickly. The clafoutis will puff slightly in the oven and settle as it cools.
• Serve: Let cool 10–15 min before serving warm or at room temperature. Dust with icing sugar if desired.

TIPS & VARIATIONS

• Fresh cherries provide the best flavor, but well-drained canned cherries can also be used.
• Reduce milk slightly (to 450 ml) if using very juicy fruit for a firmer set.
• Dust with powdered sugar before serving for a traditional finish.
• Serve with whipped cream or vanilla ice cream for an extra-special dessert.
• Clafoutis can be made with other fruits such as plums, apricots, pears, or berries.

[Originally published on 6/29/17 6:01 PM]