Cherries, cherries, cherries! We love them! The rich, sweet taste in combination with the right texture, it just wants you to eat one after the other. So what better summer dessert than Clafoutis?
Small, black, dark red cherries are the best for Clafoutis. We used very tasty Belgian cherries, but these are actually a bit oversized (but so tasty!). Don’t use Bigarreau (not the right sweetness), Maraschino or anything canned or jarred.
Clafoutis is a pudding with milk and eggs, so in a way familiar to Crè­me Brûlée and Far Breton. But in case of Clafoutis you only need to whisk and wait for it to bake in the oven. That’s all.
There are many recipes for Clafoutis, some with cold milk, some with hot. Some use milk and cream, others just milk. Some add Kirsch, others add vanilla and we add a touch of almond. We use warm milk because you get a better feel for the consistency, but cold milk will also do the job. We can’t see the benefit of adding Kirsch when using tasty cherries. Vanilla is distracting, so not recommended. The slight bitterness of the almond works really well, provided it’s one or two drops only. And finally, yes, you could try replacing the cherries with apricots or prunes. But no Clafoutis is as tasty as a Clafoutis with cherries!

Here is what you need:

  • 0,4 – 0,5 liter of regular Milk
  • 3 Eggs
  • 45 grams of Flower
  • 15 grams of Sugar
  • 500 – 750 grams of Cherries, pitted
  • A touch of Almond Extract
  • 15 grams of Butter

Pre heat the oven to 220° Celsius (traditional). Whisk together the eggs, flower, sugar and the almond extract. Bring the milk almost to a boil. Stir the milk into the mixture. Butter a large, shallow baking dish, add cherries to the dish and make sure the bottom is fully covered with cherries. No need to have two layers. Pour the mixture over the cherries and add a few dots of butter. Bake for 20 minutes or until the mixture is set and the Clafoutis golden/brown. Leave to cool for 30 minutes or so, this will enhance the taste. Clafoutis should be warm, but not hot.