Golden Custard Baked Cherries — Cherry Clafoutis
Rustic Limousin French bake, sweet black cherries baked into a custard-like eggy batter until golden and puffed at the edges.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F). Brush a 500ml shallow baking dish (or two 250ml dishes) with softened butter and dust with 2 tsp caster sugar, tapping out excess. Scatter 300g pitted black cherries in an even single layer. Whisk 4 eggs and 60g caster sugar for 30 seconds until just combined. Sift in 50g flour and 0.5 tsp salt, whisk gently until smooth. Whisk in 200ml milk, 4 tbsp double cream, 0.5 tsp vanilla extract, and 2 tsp kirsch until thin and silky.
Bake
Pour batter slowly over cherries. Transfer to preheated 180°C oven and bake 30 to 35 minutes until puffed, deep golden at the edges, and just set in the centre with a gentle wobble when tapped.
Rest and plate
Remove from oven and rest 5 minutes until the clafoutis sinks slightly. Dust generously with 2 tsp icing sugar and serve warm directly from the dish.
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