Clafoutis is a traditional French dessert that originally contains cherries with the pips and it is dusted with icing sugar. Keeping the pips in the cherries causes a specific flavor of the dish. My version does not have them and I also added a crumb on the top for a little crunch.
Serves: 8 – 10
Preparation: 20 minutes
Baking: 30-35 minutes
300 g cherries
70 g unsalted butter, melted
1 teaspoon vanilla extract
100 g plain flour
90 g caster sugar + some extra
160 ml milk
160 ml whipping cream
zest of one lemon
pinch of salt
20 g plain flour
30 g caster sugar
15 g unsalted butter, chopped
Whipped cream or vanilla ice cream, to serve
- Preheat the oven to 180℃, grease a 24 cm tart tin and sprinkle it with the extra sugar.
- Wash the cherries and arrange them on the bottom of the tin. It is up to you whether you use cherries with pips or not.
- To make the crumb, mix the flour with sugar. Add the butter and use your fingertips to rub the butter in to create crumbs.
- Sieve the flour into a bowl, add salt, egg, yolks, vanilla extract, sugar and lemon zest. Whisk until well combined. With the motor running, gradually, add the milk, cream and melted butter.
- Pour the mixture over the cherries, top with crumb and bake for 30-35 minutes or until cooked through.
- Set aside to cool to room temperature before portioning. Serve with a whipped cream or vanilla ice cream.