Cherry Clafoutis is a rustic dessert from the Limousin Southwest of France and is always baked with black cherries. The real Clafoutis is cooked with unpitted cherries to keep the complete flavors of the Clafoutis. This is an easy (family) recipe, simple yet juicy flavors! In our family, we like it better with cooking cream instead of milk.
- 500g of black cherries (pitted for me)
- 400ml of cooking cream (35.1%) or liquid whipping cream
- 60g of wheat flour
- 60g of melted butter
- 90g of icing sugar
- 3 eggs
- Grease and flour a deep oven pan (for me a Terra Cotta dish, 23 centimeters wide) and add the cherries in the bottom.
- Preheat the oven to 180C degrees.
- In a large bowl, add the flour, the sugar and the eggs.
- Start to whisk.
- Add the cooking cream and continue to whisk.
- Finally add the melted butter and whisk again.
- Pour the mixture on the top of the cherries.
- Bake for 60 minutes or until the Clafoutis turn golden brown color (maybe 45 minutes depending the oven or until a toothpick inserted in the center comes out clean).
- Serve warm, you can add a little of whip cream.
The cherries are juicy and the texture is delicious. I like it simple.
PSS: I bake my Clafoutis in a Terra Cotta dish, which is why it takes more time in the oven.