Cherry Clafoutis

Cherry clafoutis recipe

Cherry Clafoutis

Whilst flicking through the latest edition of delicious magazine I came across a Quince clafoutis with prune and armagnac ice cream recipe by Andy Bunn.  I’ve made clafoutis a number of times in the past and this recipe was quite different to the one I usually make (my tried and tested recipe comes from The Cooks Book of Everything by Lulu Grimes) so I wanted to give it a try.

Clafoutis (pronounced klah-foo-tee)  is a traditional French dish coming from the Limousin region of France.  Clafoutis comes from the “Clafir”, meaning to fill.  The dish is traditionally made with cherries (which are usually unpitted) surrounded by a batter made of eggs, milk and sugar which can vary from a thick, almost cake like batter to a custard style.

Cherry Clafoutis

Cherry Clafoutis

As with any recipe I follow, I couldn’t just leave the recipe as is and had to add my own elements, so I opted to make the clafoutis with some beautiful cherries I had picked up at the Brisbane Markets earlier that morning  and added the seeds of one vanilla bean to the batter.

Note, the recipe in the magazine states it serves 4, these are generous servings and could quite as easily serve 6.

2 eggs, plus 1 egg yolk
1/4 cup caster sugar
1/2 cup of plain flour
1 cup of milk
seeds of one vanilla bean
400g of cherries, pitted and cut in half

1. Preheat the oven to 200 degrees celsius and grease 4 shallow ramekins or baking dishes with butter or oil.  Arrange the cherries in the base of the dishes.

2. Using an electric mixer, whisk eggs, egg yolk and sugar together until pale and thick.

3. Slowly add the flour, vanilla seeds and milk and whisk until well combined and no lumps remain.

4. Pour the batter over the cherries and bake in the oven for 20 minutes, or until the puddings are golden and puffed.

5. Serve with freshly whipped cream or ice cream.

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8 Comments on "Cherry Clafoutis"

September 23, 2010

I still have not made this classic dish – the beauty of yours makes me want to change that pronto!

September 8, 2010

Not gonna lie… I want to make this just so I can say Clafoutis!!!

June 29, 2010

This clafoutis looks perfect – what a wonderful way to take advantage of summer's best offerings! I especially love sprinkling slivered almonds or chopped pistachios on my clafoutis just before popping it into the oven.

June 28, 2010

I think I can dive into the picture right away. Looks Delicious !

I need to stop reading any sweet post.
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June 28, 2010

That looks fantastic. Clafoutis has been on my list of things to bake (a very long list) for ages now, but I've never gotten around to it. It looks like it would be a nice winter dessert though, so maybe I'll have to move it up the list and prioritise it. The weather is certainly getting cold enough to eat something straight out of the oven!

June 27, 2010

That looks just the ticket for a weekend lunch (or dinner!). I think the addition of vanilla bean makes a lot of sense :)
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