Black cherry clafoutis recipe

Black Cherry Clafoutis recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the delightful flavors of summer with this irresistible Black Cherry Clafoutis recipe. This classic French dessert is a perfect balance of sweet and tart, combining juicy black cherries with a custard-like batter. Baked to perfection, the clafoutis develops a golden crust while the cherries release their luscious juices. Serve it warm or chilled for a truly decadent treat.

Keywords: black cherry, clafoutis, French dessert, summer, custard-like batter.

Black cherry clafoutis recipe details

Black cherry clafoutis recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

500 g	fresh black cherries, washed, drained and stalks removed
2 large	eggs
1 large	egg, yolk only
110 g	caster sugar
25 g	cornflour
25 g	plain flour
200 ml	milk, cold
1	vanilla pod, split, seeds only
120 ml	double cream
3	Boudoir biscuits
1 tbsp	pistachios, unsalted and crushed

Instructions

Originally, a pink sponge biscuit known in France as Biscuits Rose, which are unavailable elsewhere, to the best of my knowledge are normally used. The closest available alternative I know, although without the colour, is a sweet, crisp sponge finger variously known as Ladyfingers, Boudoir biscuits or Savoiard (Savoiardi) biscuits.

Unlike my previous submission which is more like a cake in texture, this is closer to a sweetened Yorkshire pudding.

Preheat oven to Gas Mark 4, 350F, 180C.

Lightly grease 4 medium ramekins about 5 inches, 12-13 cm in diameter, or a larger one about 8 inches or 20cm in diameter. Sprinkle sugar around greased ramekin(s) and invert, tap once or twice on solid surface to remove excess. Set aside.

Wash cherries, drain and remove stalks. Set aside.

Beat eggs and yolk with sugar and vanilla seeds.

In a separate bowl, mix cornflour into milk and stir well to eliminate lumps.

Mix milk and egg mixtures together, add flour and cream and beat well until smooth and homogeneous.

Divide cherries between ramekins or spread evenly over base if a larger one is used. Top up with batter. Sprinkle crushed Boudoir biscuits over tops and bake for about 40 minutes until golden brown and set.

Remove from oven and allow to cool. Eat lukewarm (preferably) or cold with a sprinkling of chopped pistachios over tops.

Preparation time:
ca. 20 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a