Cherry Clafoutis
Whole, unpitted black cherries baked in a thick egg custard — a 19th-century Limousin dessert. Purists insist the pits stay in, since they release a subtle almond-like flavor during baking.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb fresh black cherries, unpitted
- 3 eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1 cup milk
- 1 tsp vanilla extract
- 2 tbsp butter, melted, plus more for the dish
- Powdered sugar, for dusting
Steps
- Butter a baking dish and scatter the whole cherries evenly across the bottom.
- Whisk the eggs and sugar together until pale, then whisk in the flour.
- Gradually whisk in the milk, vanilla, and melted butter until smooth.
- Pour the batter over the cherries.
- Bake at 350F for 35-40 minutes, until puffed, golden, and just set in the center.
- Let cool slightly and dust with powdered sugar before serving. Warn diners the pits are still in.