2 cups fresh fruit such as sweet cherries, raspberries, peaches, blueberries, nectarines, apricots or plums
3 large eggs, room temperature
1 cup unbleached all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon kosher salt
½ cup granulated sugar, plus more for sprinkling
1 cup whole milk
¼ cup 35% cream
6 tablespoons unsalted butter, melted and cooled slightly, plus more to grease baking dish
icing sugar for dusting
Takes ,
serves 8-12.
Instructions
Preheat oven to 375ºF.
Grease a 2-quart shallow baking dish, pie plate, tart or quiche pan with butter.
Prepare fruit: rinse fruit under cool running water then pat dry with paper towel. Pit cherries or stones then cut fruit into halves or wedges.
Spill fruit into prepared pan or dish and spread out in an even layer.
Place eggs, flour, extracts, salt, sugar, milk and cream into a large measure and zip together using an immersion blender or hand mixer. Add melted butter and combine.
Pour batter over fruit then sprinkle with granulated sugar.
Transfer baking dish to a parchment-lined baking tray and bake in preheated oven for 45 minutes.
Clafoutis is done when the custard is set and a knife poked into the centre comes away clean.
Cool for 30 minutes before cutting into wedges. Dust with icing sugar and serve.
Clafoutis Recipe
Ingredients
2 cups fresh fruit such as sweet cherries, raspberries, peaches, blueberries, nectarines, apricots or plums
3 large eggs, room temperature
1 cup unbleached all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon kosher salt
½ cup granulated sugar, plus more for sprinkling
1 cup whole milk
¼ cup 35% cream
6 tablespoons unsalted butter, melted and cooled slightly, plus more to grease baking dish
icing sugar for dusting
Directions
Preheat oven to 375ºF.
Grease a 2-quart shallow baking dish, pie plate, tart or quiche pan with butter.
Prepare fruit: rinse fruit under cool running water then pat dry with paper towel. Pit cherries or stones then cut fruit into halves or wedges.
Spill fruit into prepared pan or dish and spread out in an even layer.
Place eggs, flour, extracts, salt, sugar, milk and cream into a large measure and zip together using an immersion blender or hand mixer. Add melted butter and combine.
Pour batter over fruit then sprinkle with granulated sugar.
Transfer baking dish to a parchment-lined baking tray and bake in preheated oven for 45 minutes.
Clafoutis is done when the custard is set and a knife poked into the centre comes away clean.
Cool for 30 minutes before cutting into wedges. Dust with icing sugar and serve.
Clafoutis Recipe
5 / 5. 4
A creamy, eggy, sweetened soft custard baked with pitted sweet cherries, served dusted with powdered sugar…
This scrumptious CLAFOUTIS RECIPE is your next must-make warm-weather dessert.
If you’re looking for a simple, sweet summer recipe… newsflash! This CLAFOUTIS RECIPE can be made using sweet cherries, plums, nectarines, blueberries, apricots, raspberries or peaches. With that essential information in mind, the big question now is, what kind of fruit are you going to use when you make this easy dessert recipe at home? Don’t decide just yet; read on to discover all the magic of this delicious, creamy custard dessert.
Here’s why this recipe works:
The big takeaway is how amazing the fruit tastes. This recipe is all about capturing the flavour of seasonal fresh fruit.
One of the hallmarks of clafoutis is a lightly sweetened creamy custard. We made ours using an immersion blender. Super simple.
This dessert is light on the tummy. Always a welcome finish to a beautiful summer dinner.
By definition, a clafoutis, also spelled clafouti, is a flan-like dessert that hails from the Limousin region of France. The traditional version is made using black cherries (with pits still in them!) exclusively, but there are a number of variations – called flaugnarde – made using pears, apples, blackberries, currants and plums. If you enjoy French desserts, you’ll love clafoutis.
Here are a few additional tips about making this CLAFOUTIS RECIPE:
FRESH FRUIT
As mentioned above, it’s all about the fruit. Although this post shows us making a classic cherry clafoutis, use your imagination and think of favourite fruits like peaches, raspberries, nectarines, blueberries or apricots. Oh, and what about yet another favourite stone fruit, plums? Head HERE to make our coriander and orange-scented PLUM CLAFOUTIS. Delish! One more thing, prunes! Still trying to imagine a prune clafoutis.
SWEET CHERRIES
So, we went with sweet cherries… and we couldn’t be more tickled by the results. Cherries are also jammed with nutrients like vitamin C, potassium, copper and manganese. They are a good source of fibre too – we like when ingredients that taste good are good for us too. Nice combo. Preparing them for this recipe is easy – remove the cherry pits and cut in half. The pits are just that, fiddly work pitting them, but the results are worth it.
INGREDIENTS
After selecting your fruit of choice, simply gather up a few more essential ingredients for the custard: flour, large eggs, sugar, whole milk, heavy cream plus two favourite extracts, vanilla extract and almond extract. The almond extract paired with the flavour of the cherries is this recipe’s high point. We’ve paired them once before when we made our famous CHERRY PIE.
BAKING DISH
This cherry clafoutis recipe can be made in virtually any two-quart baking dish. We’ve had it turn out perfectly made in a stainless steel casserole, large glass pie plate, cast iron skillet, quiche plate or tart dish. Pro tip: don’t try making a clafoutis in a springform pan. It’ll leak and you’ll have a big cleanup. Yup, speaking from experience. LOL!
CHERRIES AND CUSTARD
The combination of cherries baked in a sweetened egg custard is nothing short of brilliant. We suggest you follow our lead and blend the custard for this recipe using an immersion blender. The batter, made with milk, cream, eggs, flour and sugar is easy, as is the addition where we pour it over the fruit. Producing this gorgeous dessert had me sending early pics to family and a few friends. First question, “Can I make it with frozen cherries?”. We’re saying no. The fresh cherries perform differently. They soften as the custard bakes and, unlike frozen, fresh cherries don’t weep as they bake.
ASSEMBLE
Here’s this recipe’s lightbulb moment recap:
You butter a baking dish, add fresh fruit, top with the eggy custard and bake. Simple instructions and it couldn’t be easier. Now, imagine making clafoutis with all the fresh fruit we listed. Sounds like a flan plan!
SERVE
Good news, this CLAFOUTIS RECIPE can be enjoyed soon after it’s baked; in fact, it should be enjoyed while still warm. We dusted our cherry clafoutis with a bit of confectioner’s sugar. That’s powdered sugar or icing sugar for all our Canadian readers. You can serve 8 to 12 guests with this recipe, and there are rarely leftovers.
This lovely summer sweet is so perfect, we suggest you PIN it to a favourite dessert board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make it too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
Gather your favourite fruit and enjoy this CLAFOUTIS RECIPE.
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Ingredients
2 cups fresh fruit such as sweet cherries, raspberries, peaches, blueberries, nectarines, apricots or plums
3 large eggs, room temperature
1 cup unbleached all-purpose flour
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon kosher salt
½ cup granulated sugar, plus more for sprinkling
1 cup whole milk
¼ cup 35% cream
6 tablespoons unsalted butter, melted and cooled slightly, plus more to grease baking dish
icing sugar for dusting
Directions
Preheat oven to 375ºF.
Grease a 2-quart shallow baking dish, pie plate, tart or quiche pan with butter.
Prepare fruit: rinse fruit under cool running water then pat dry with paper towel. Pit cherries or stones then cut fruit into halves or wedges.
Spill fruit into prepared pan or dish and spread out in an even layer.
Place eggs, flour, extracts, salt, sugar, milk and cream into a large measure and zip together using an immersion blender or hand mixer. Add melted butter and combine.
Pour batter over fruit then sprinkle with granulated sugar.
Transfer baking dish to a parchment-lined baking tray and bake in preheated oven for 45 minutes.
Clafoutis is done when the custard is set and a knife poked into the centre comes away clean.
Cool for 30 minutes before cutting into wedges. Dust with icing sugar and serve.
Until Cottage Season
