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Clafoutis aux Cerises (Classic Clafouti)
Prep
15 mins
Cook
45 mins
Servings
8
Difficulty
Medium
This classic French clafoutis is one of my favorite desserts to make when fresh cherries are in season. It's wonderfully simple, requiring just basic pantry staples and coming together in under an hour from start to finish. The beauty of this dish lies in its elegant simplicity and the way those plump cherries with their pits create little pockets of tart flavor throughout the custardy batter. Cherries are packed with antioxidants and natural anti inflammatory compounds, making this indulgence feel a bit more virtuous. Whether you're entertaining guests or treating yourself to something special, this rustic French tart delivers impressive results with minimal effort. The recipe is forgiving and hard to mess up, which makes it perfect for both experienced bakers and curious home cooks alike.
Ella x
Ingredients
- 11 ½ cups milk
- ½ vanilla bean, split (Optional)½ vanilla bean, split (optional)
- 11 teaspoon unsalted butter
- 44 cups cherries (with pits)
- ½ cup all-purpose flour½ cup all-purpose flour
- 11 pinch salt
- ½ cup white sugar½ cup white sugar
- 33 eggs
- 33 tablespoons heavy cream
- 22 tablespoons white sugar
Detail level
Instructions
- 1
Combine milk and vanilla bean in a pot and steep for at least 1 hour.
- 2
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
- 3
Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
- 4
Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
- 5
Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.
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