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Cherry Clafouti

Seasonal sweet cherries bedeck this clafouti, a surprisingly simple-to-make French dessert of fruit nestled in custardy batter.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4

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Ingredients

  • Unsalted butter, for dish
  • 2 large eggs
  • 1 large egg yolk
  • 1/3 cup all-purpose flour
  • 3/4 cup creme fraiche, plus more for serving
  • 3/4 cup whole milk
  • 1/2 cup granulated sugar, plus more for dish
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 12 ounces cherries, halved and pitted
  • Confectioners' sugar, for dusting

Cook's Note

Clafouti is best warm, so bake it just before you serve dinner. Scoop it into bowls, with a spoonful of creme fraiche.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Butter a 9-inch baking dish, 1 1/4 inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolk, and flour in a medium bowl; whisk in creme fraiche, milk, granulated sugar, vanilla, and salt.

  2. Step 2

    Arrange cherries in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 30 to 35 minutes. Let cool slightly. Dust with confectioners' sugar, and serve warm with creme fraiche.

Source
Martha Stewart Living, May 2009

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Reviews (3)

  • Nadia 2 Aug, 2012

    I made this yesterday and found it to be terribly bland. It occurred to me that sour cherries might be better than sweet ones for a bit of extra kick. And adding a tiny drop of almond extract or mahlab (crushed cherry kernel powder) might also have helped.

  • zabeille 10 Apr, 2010

    This is not how you make a clafoutis (specialty of my French hometown)! You never use creme fraiche and always use whole, unpitted cherries (gives a subtle almond flavor). No vanilla extract but a dash or rum or kirsch. There's also way too little flour in this recipe - you basically need to make a crepe batter. Little pats of butter and sprinkled sugar on top to make it brown nicely. This looks like a flan or custard.

  • DonnaToral 14 Jun, 2009

    I have made this twice since reading the recipe in last month's mag. It is outstanding. I took this dish to 2 parties and everyone loved it. It is that great combination of simple and delicious.