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Cherry Clafoutis

Categories: Comfort Foods, Sweet
Type: Desserts and Baked Goods

This French favorite can be enjoyed warm or at room temperature

Prep Time: prep 12 mins, plus 30 mins standing

Cooking Time: cook 35-45 mins

Serves: makes 6 servings


  • 1lb 10oz ( 750g) cherries, pitted
  • 3 tbsp kirsch
  • 6 tbsp sugar
  • unsalted butter, for the dish
  • 4 large eggs
  • 1 vanilla bean, split
  • 2 / 3 cup all-purpose flour, sifted
  • 1 1 / 4 cups milk
  • pinch of salt
Cherry Clafoutis photo

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  1. Toss the cherries with the kirsch and 2 tbsp of the sugar in a bowl and let stand for 30 minutes. Preheat the oven to 400°F (200°C) and butter a ceramic or glass 10in (25cm) one-piece quiche or flan dish and set aside.
  2. Strain the liquid from the cherries. Whisk the eggs, drained cherry liquid, seeds from the vanilla bean, and the remaining 4 tbsp sugar in a bowl until combined. Gradually whisk in the flour, then add the milk and salt, and whisk until smooth.
  3. Spread the cherries in the dish, then pour in the batter.
  4. Bake for 35-45 minutes, until the top is browned and the center is firm to the touch. Serve warm or at room temperature.
  • prep 12 mins, plus 30 mins standing; cook 35-45 mins


Plum Clafoutis: Substitute small pitted plums for the cherries and add more sugar to compensate for the tartness of the plums.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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