Best Fruit Forward: Cherry Clafoutis


Isn’t Summer wonderful? Not something I would say in the sweltering heat of Mumbai, but here in Copenhagen, the heat comes as a welcome relief after the sub-zero Winter and the barely there Spring.


And who can resist all the fresh produce that summer brings? Supermarkets as well as farmers’ markets brimming with the freshest, juiciest fruits and vegetables.


Like these gorgeous, blood-red cherries…


I have been waiting for cherries to hit the shelves, as I have had my eye on a couple of desserts for a while.


Like this beautiful Cherry Clafoutis.


A Clafoutis is an elegant French dessert, somewhere between a cake and a custard. It is traditionally made by arranging cherries in a baking dish, pouring a flan-like batter over it and baking it till golden.


In addition to its melt-in-your-mouth goodness and bursts of cherry flavor, it is a lot of fun to pronounce! Clafoutis (kla-foo-tee), o clafoutis, how I love thee…


Remember though that Clafoutis has an eggy taste; it is what makes it such a versatile dish that can be served at breakfast, brunch or as a dessert.


The cherries provide a wonderful contrast to the eggy-ness of the flan, but if you are not particularly into such treats, you may want to give this one a miss.


You can make the clafoutis in one large baking dish and serve out pieces from it, that is the traditional way. But I like baking them in individual ramekins, which make for a much prettier presentation and will dazzle your guests.


Here’s the recipe:

Cherry Clafoutis (adapted from Tartelette with a few ideas from Raymond Blanc)

Serves 6 to 8


1 to 1 1/2 cups Cherries, pitted and halved
4 eggs
1/3 cup Sugar
1/2 cup Whole Milk
1/3 cup Heavy Cream
1/4 cup All Purpose Flour
1 teaspoon Vanilla Extract
1 tablespoon Butter
Zest of 1 Lemon
Butter and Castor Sugar to prep the baking dishes
Powdered Sugar (optional)


Preheat the oven to 180°C and position a rack in the middle.
Lightly butter the baking dish/ ramekins and also coat the insides of the dishes with a thin layer of castor sugar. This will help create a lovely golden crust.
Arrange the cherries evenly in the ramekins/ baking dish.
In a small saucepan, heat the butter until it reaches a golden hazelnut colour and leave to cool.
In a large bowl, whisk together the eggs and sugar until well combined. Add the milk, cream, vanilla extract, lemon zest, butter and flour and whisk until smooth.
Slowly pour over the cherries, trying not to disturb them too much, so to speak.
Bake for 20-30 minutes until golden brown.
Serve at room temperature with some powdered sugar dusted on top if desired.


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4 thoughts on “Best Fruit Forward: Cherry Clafoutis

  1. Riddhi July 7, 2013 at 12:31 PM Reply

    Oh my Gosh! It just looks too pretty to eat! Wonderful photography!

    Totally got me drooling! :P


  2. huntfortheverybest January 2, 2014 at 9:43 PM Reply

    it looks delicious!


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