Cherry Clafoutis is a classic French dessert. There’s something about a whole egg custard and cherries that has a magical taste. They just go together so well. If you’re looking for a super easy- yet traditional dessert- this is the one!
Make sure you properly prepare the dish (brush with softened butter then dust with sugar and tap out the excess)- you do not want your Clafoutis to stick, it will be harder to serve neatly- but it will still taste awesome. For this reason- this is a desert i would serve in my home- too messy to take to work.
There is some debate as to whether to use fresh cherries or canned. I say use what you have and what you like best (I personally love sour cherries from a jar (Morello style), however for this recipe i used fresh because I found some super large ones). If you use them from a jar, make sure they are well drained, you don’t want to introduce any liquid, or else it won’t set and it won’t look pretty.
There is also debate as to whether you should use pitted cherries or not. Some purists say that the stones actually add to the flavour, however many an unsuspecting person has probably broken a tooth on a Cherry stone, so i would suggest only using pitted cherries (and actually checking that they are pitted manually).
If you don’t own a cherry pitter: (I don’t) and this is how I pit cherries:
Using the point of a sharp knife, score and “X” in the underside of each cherry.
Turn up the other way (so the stem would be at the top).
Holding the cherry in your closed fist and using the blunt end of a skewer, press into the cherry through where the stem would have been, push down, the skewer will hit the cherry stone and push it out the other side through the small cut.
- 30-40 Cherries, pitted. OR 1 jar Sour Morello Cherries (drained and patted dry with a paper towel)
- 5 Large Eggs
- 1/2 Cup Plain Flour
- 1 Cup Sour Cream
- 1 Cup Milk
- 3/4 cup White Sugar
- 1- 1 1/2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- Softened Butter and Caster sugar to prepare the dish
- Icing Sugar to dust when serving
- Pit the cherries (see my notes)- or if using Jar/canned sour cherries- drain them and pat with paper towelling to remove excess moisture.
- Preheat oven to 170 degrees Celsius, Fan Forced.
- Butter one quiche sized baking dish (not metal) (approx 24-30cm) or four larger ramekins or similar dishes by brushing them thoroughly with melted butter, brush on and then scatter with Caster Sugar and tap out the excess. Allow to set. If using individual ramekins this step is not as important.
- In a medium sized bowl, whisk together the eggs and flour until mostly lump free.
- Add the Sour Cream, Milk, Sugar, Salt and Vanilla Extract. Whisk again until well combined.
- Place the pitted cherries in the bottom of the baking dish. Carefully pour over the egg mixture, rearrange cherries so they are spaced evenly.
- Bake in preheated oven for 35-45 minutes (or approx 25-30 minutes for ramekins) until just set in the centre- or barely any wobbles. This will vary depending on your oven.
- Serve barely warm, or just cooled. Dust with Icing Sugar to garnish.