Cherry Vanilla Clafoutis (Print version)
Cherries sit in a thin vanilla batter that bakes into a soft custard-like dessert.
# Ingredients:
Ingredients
01 -
400 g pitted cherries
02 -
3 large eggs
03 -
90 g sugar
04 -
80 g plain flour
05 -
250 ml whole milk
06 -
100 ml heavy cream
07 -
1 tsp vanilla extract
08 -
15 g butter
09 -
¼ tsp salt
# Instructions:
01 -
Heat oven to 180°C / 350°F. Butter a 23 cm shallow ceramic baking dish using the measured butter. Spread pitted cherries evenly across the base.
02 -
Whisk eggs and sugar until combined. Whisk in flour and salt until smooth.
03 -
Gradually whisk in milk, cream and vanilla to make a thin batter. Pour gently over the cherries.
04 -
Bake 30–40 minutes until puffed and golden around the edges and the center is set with a slight wobble. A knife inserted into the custard should not emerge coated with liquid batter.
05 -
Remove from the oven and allow the puffed edges to settle naturally.
06 -
Rest 15 minutes before spooning or cutting into six portions. The texture is a soft baked custard rather than a fluffy sponge cake.
07 -
Refrigerate covered leftovers within two hours for up to three days. Serve chilled or warm gently.
# Good to know:
01 -
Includes 15 minutes resting or cooling time.