adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cherry clafoutis
Cherry clafoutis
0 Likes
Prep Time:
110 minutes
Cook Time:
40 minutes
Total Time:
150 minutes
Elevate traditional French dessert with a splash of Armagnac for a gourmet twist.
Ingredients:
  • 600g cherries
  • 165g caster sugar
  • 75g plain flour
  • 4 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 500ml milk
  • 2.20 gm vanilla extract
  • 40.00 ml Armagnac, Cognac or brandy, optional
  • 60g unsalted butter, melted
  • Finely grated rind of 1 lemon
Instructions:
  • Prepare the cherries by removing the stalks and pitting them with a cherry pitter. Place the cherries on a small tray in a single layer, sprinkle with 1/4 cup (55g) sugar, and toss to coat evenly. Freeze for 1 hour or until firm.
  • Sift the rest of the sugar, flour, and a pinch of salt into a bowl. In another bowl, whisk together eggs, egg yolks, milk, vanilla, and Armagnac (if using) until well combined. Slowly combine the egg mixture into the flour mixture until smooth. Cover with plastic wrap and let it sit at room temperature for 30 minutes. Then, whisk in warm melted butter and lemon zest.
  • Preheat the oven to 180°C and grease either four 1 1/2-cup (375ml) capacity dishes or one 6-cup capacity dish. Place them in a large roasting pan. Divide the frozen cherries between the dishes and gently pour in the batter. Fill the roasting pan with boiling water until it reaches one-third of the way up the sides of the dishes. Bake for 20-25 minutes for individual puddings or 40 minutes for a larger pudding, or until just set. Serve.

Similar Recipes