Cherry Clafouti

My blog is in need of a little sugar. I did develop a sweet tooth after pregnancy, though it hasn’t led me to the back of my cookbooks and into the kitchen, I’d rather just scoop some ice cream in a bowl and call it a day.

The ice cream doesn’t always cut it though, especially when throwing a dinner party. Most people I know like a sweet treat at the end of a meal and I hate to disappoint. We had a dinner party a few weeks ago and I was in a pinch as to what dessert to serve. Lucky me, Cherry Clafouti is the easiest dessert to make. I had never made it before, and since I’ve never been partial to custards, I had never tasted it either. I gave it a go and my guests seemed to like it, most of them came back for seconds.

Cherry Clafouti


  • 1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
  • 1 cup whole milk
  • 1/4 cup heavy whipping cream
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon finely grated lemon zest
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • Powdered sugar

Preheat oven to 375°F. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.

Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.

Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

Two Years Ago: Risotto with Zucchini and Saffron

~ by italicious on August 15, 2011.

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