Cherry Clafoutis

This classic cherry clafoutis is packed with morsels of sweet, juicy cherries baked in a delightfully dense custard.

Course Breakfast

Cuisine French

Method Bake

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 142

butter to grease the baking dish
2 cups pitted sweet or sour cherries cut in half
1/4 - 1/2 cup granulated sugar use 1/4 cup for sweet cherries or 1/2 cup for sour cherries
3 large eggs
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup (63g) all-purpose flour
1/2 tsp salt
1 cup (250ml) milk of choice
powdered sugar for dusting

Preheat oven to 350F and generously butter a 9" pie dish.
butter to grease the baking dish
Spread the cherries out in a single layer in the prepared dish and set aside.
2 cups pitted sweet or sour cherries
In a large bowl, whisk together the sugar, eggs, and extracts until combined.
1/4 - 1/2 cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, 1/2 tsp almond extract
Next whisk in the flour and salt until smooth.
1/2 cup (63g) all-purpose flour, 1/2 tsp salt
Then lastly whisk in the milk. Pour the batter over the cherries.
1 cup (250ml) milk of choice
Bake for 35-45 minutes or until it's golden around the edges and the custard is just set.
Dust with powdered sugar before serving. Best served while still warm from the oven or at room temperature.

Leftovers can be covered and stored in the fridge for up to 3 days. Please note that once it's been chilled the custard firms up quite a bit.