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How to Make a "Délicieux" French Dessert – Cherry Clafoutis

A simple French dessert, clafoutis is part flan, part Dutch baby, and all parts délicieux.



Clafoutis (pronounced kla-foo-TEE) is a simple French dessert of fruit, typically cherries, baked in a sweet, custard-like batter. The texture is unique and hard to describe – think of it as a cross between a fruit-filled flan and Dutch baby. While cherries are traditional, clafoutis is often made with other fruits, such as berries, plums, apricots, or apples. Similar to crepes, clafoutis batter can be made quickly in a blender, so the hardest part of this recipe is pitting the cherries. Interestingly, clafoutis is traditionally made with stone-in cherries, which supposedly impart a pleasant almond flavor – but who wants to spit out cherry pits (or crack a tooth) while enjoying a lovely French dessert? Instead, I pit the cherries and add a touch of almond extract to complement the fruit.


The secret to making a good clafoutis, in my opinion, is using a combination of milk and heavy cream for the custard batter. Most recipes call for just milk, but cream adds richness and ensures the clafoutis bakes up creamy rather than rubbery. Clafoutis can be served lukewarm or at room temperature, plain or dusted with powdered sugar.


WHAT YOU’LL NEED TO MAKE CHERRY CLAFOUTIS



STEP-BY-STEP INSTRUCTIONS


Begin by pitting the cherries. I use the Leifheit Cherry Stoner, and it makes quick work of the task.



Preheat the oven to 375°F and set an over rack in the middle position. Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat.(Alternatively, if you don’t have the right skillet, melt the butter in the oven in a 2-quart baking dish.



Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish).



In a blender, combine the eggs, milk, cream, 1/2 cup of the sugar, the flour, salt, vanilla extract, and almond extract.



Mix on medium speed until smooth and well combined.



Pour the batter over the cherries.



Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar.



Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean.



Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan.



Cherry Clafoutis


A simple French dessert, clafoutis is part flan, part Dutch baby, and all parts délicieux.


Servings: 8 Prep Time: 30 Minutes Cook Time: 45 Minutes Total Time: 1 Hour 15 Minutes


INGREDIENTS

  • 2 tablespoons unsalted butter

  • 2½ cups (12 oz) cherries, stemmed and pitted

  • 3 large eggs

  • 1 cup whole or 2% milk

  • ¼ cup heavy cream

  • ½ cup plus 2 tablespoons granulated sugar, divided

  • ½ cup all-purpose flour, spooned into a measuring cup and leveled off

  • ¼ teaspoon salt

  • 1 teaspoon vanilla extract

  • ⅛ teaspoon almond extract

  • Confectioners’ sugar, for dusting (optional)


INSTRUCTIONS

  1. Preheat the oven to 375°F and set an oven rack in the middle position.

  2. Melt the butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. (Alternatively, if you don't have the right skillet, melt the butter in the oven in a 2-quart baking dish.) Swirl the butter so that it coats the sides the pan. Place the cherries in an even layer in the skillet (or baking dish).

  3. In a blender, combine the eggs, milk, cream, ½ cup of the sugar, the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.

  4. Bake for 20 minutes, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Note that clafoutis will wiggle just a bit when done, but a toothpick or knife inserted into the center should come out clean. Let cool on a rack for about 30 minutes, then dust with powdered sugar (if using), and serve directly from the pan.

  5. Leftover clafoutis will keep in the refrigerator for up to 3 days. Reheat individual portions in the microwave.


NUTRITION INFORMATION


Per serving (8 servings)

  • Calories:215

  • Fat:9 g

  • Saturated fat:5 g

  • Carbohydrates:30 g

  • Sugar:23 g

  • Fiber:1 g

  • Protein:5 g

  • Sodium:116 mg

  • Cholesterol:91 mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

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