When the cherry season rolls around, I never seem to tire of making this quintessential French dessert of cherries baked in a cream and egg base. Truth be told, I also make it with bottled or frozen cherries, plums and other stone fruits, but there is something reminiscent, something deja vu for me, when making it with fresh cherries. Ridiculously easy to prepare and very forgiving, a bonus for the inexperienced baker, clafoutis was one of my first forays into baking solo as a pre-teen. The resulting baked dish is a beautifully rustic yet notably elegant dessert, a feat the French seem to pull off so well. The perfect dinner party dessert, clafoutis is a win-win dish, leaving your guests gratified and duly impressed with your culinary prowess and you feeling accomplished and content. Older than you, me or any living person, it is as modern today as it was in Limousin, France some 200-300 years ago when it was first created. Truly a “keeper”, this is my “go to” recipe for seasonal stone fruits, a dinner party dessert or something quick and easy that is still special enough for guests.
My love of fresh cherries is only surpassed by my disdain for pitting them. If you plan on using fresh cherries, a cherry pitter is an indispensable time saver and will keep the pitted cherries from looking butchered and unappealing. Arranging the pitted cherries evenly on the bottom of a wide buttered baking dish, in a single layer, will assure they all rise to the top of dish while baking.
The scraped seeds and vanilla bean are added to the milk and cream and then heated just until boiling, to infuse the vanilla into the mixture. While the cream mixture is heating, whisk the eggs while gradually adding the sugar. This can be done by hand but is much easier with a mixer and whisk attachment. The sifted dry ingredients are then gently mixed into the egg mixture in 3 stages. It is easy to see why this simple batter of eggs, sugar, cream and flour is considered to be a cake by the French. Referring to it as a flan or custard is considered a faux pas, even though the texture is quite different from American cakes.
If you don’t have a helper for the tempering step, place a nested, dampened towel or silicone pad under the bowl to keep it from moving. Remove the vanilla bean, but do not discard it. While whisking continuously, begin drizzling a small amount (1/2 cup/ 120 ml) of the hot cream into egg mixture. Slowly drizzle the remaining hot cream into the egg mixture, whisking continuously through the entire area of the bowl. When the cream is thoroughly incorporated, gently pour the mixture over the cherries in the baking dish. Nestle the vanilla bean into the cream mixture, just under the surface, so that it is covered.
I love the beauty of this dessert, in all its rustic splendor. An elegant comfort food that works in any season. It can be served alone, but I prefer it with a dollop of creme fraiche or cream – straight out of the bottle or whipped into soft peaks. Kaijah likes it with homemade vanilla bean ice cream. It’s versatile, so be creative when making it your own. Enjoy!
Notes –
Cherries – bottled cherries in juice can be substituted. The should be drained well and placed on a paper towel for 5 minutes to draw out any additional juice. If not drained well, the egg mixture will not bake properly and/ or have a runny consistency. Reserve the juice to make a cherry sauce. For 1 cup of reserved cherry juice – Mix 2 teaspoons clearjel with 1/4 (60 ml) cup sugar. Place juice in a small sauce pan. On medium heat, gradually add the sugar mixture while stirring constantly. Continue stirring until the sugar is dissolved, then stir in 1 teaspoon of Kirsch (optional). Lower the heat to low, cooking until thickened. Cover until ready to use or store in an air tight container in the refrigerator up to 4 days. If using cornstarch – mix 1 teaspoon cornstarch into 1/4 cup (60 ml) of the reserved cherry juice. After adding the sugar to the cherry juice over medium heat, stir until dissolved. Heat just until boiling. Lower the heat to medium low, add the cornstarch mixture while stirring constantly. Continue stirring until thickened, then remove from heat.
Pie filling or preserves – do not use canned pie filling or preserves.
Fruit substitutions – you can substitute apples, peaches, pears, plums, apricots or other fruits for the cherries. Substituting the cherries for another fruit actually changes the name of the dessert to flaugnarde, but this is not widely known in the U.S. and I won’t tell.
| Servings |
| 6-8servings |
|
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- 21oz (600 g) black cherriesripe, sweet
- 3/4cup (200 ml) whole milkor half-and-half
- 3/4cup (200 ml) heavy cream
- 4 eggslarge, room temperature
- 8oz (100 g) granulated sugar
- 1/2cup (64 g) all-purpose flour
- 1/4tsp saltsea or kosher
- 1 1/2Tbs kirsch
- Preheat the oven to 375 °F (190 °C). Generously butter a shallow, wide 2-quart ceramic or heat-proof glass baking dish.
- Pit the cherries with a cherry or olive pitter. Arrange the pitted cherries in a single layer in the buttered baking dish. Set aside.
- Combine the milk and cream in a 1- 2-quart heavy saucepan. Scrape the seeds from the vanilla bean into the cream mixture and add the vanilla bean. Bring the mixture just to boiling and remove from the heat.
- In the bowl of a stand mixer fitted with a whisk attachment, lightly whisk the eggs. With the mixer on low speed, gradually adding the sugar. Continue whisking on medium speed until thick and pale, about 1-2 minutes.
- Combine the flour and salt. Sift over the egg and sugar mixture in 3 stages, gently whisking in thoroughly after each addition. The batter should not be lumpy.
- If you don’t have a helper for the tempering step, place a nested, dampened towel or silicone pad under the bowl to keep it from moving. Remove the vanilla bean, but do not discard it. While whisking constantly, begin drizzling a small amount (1/2 cup/ 120 ml) of the hot cream into egg mixture. Slowly drizzle the remaining hot cream into the egg mixture, whisking constantly through the entire area of the bowl.
- When the cream is thoroughly incorporated, gently pour the mixture over the cherries in the baking dish. The cherries will bob up to the surface. Nestle the vanilla bean into under the surface, so that it is covered.
- Bake in the preheated oven for 30-45 minutes or until the top is slightly browned and the center is just set, when touched. Allow to cool for 15 minutes before serving. Dust with confectioner's sugar, cream or creme fraiche, if desired.
- Wrap tightly with plastic wrap and store in the refrigerator for 3-4 days. Serve warm or at room temperature.
Cherries – bottled cherries in juice can be substituted. The should be drained well and placed on a paper towel for 5 minutes to draw out any additional juice. If not drained well, the egg mixture will not bake properly and/ or have a runny consistency. * Reserve the juice to make a cherry sauce. For 1 cup of reserved cherry juice – Mix 2 teaspoons clearjel with 1/4 (60 ml) cup sugar. Place juice in a small sauce pan. On medium heat, gradually add the sugar mixture while stirring constantly. Continue stirring until the sugar is dissolved, then stir in 1 teaspoon of Kirsch (optional). Lower the heat to low, cooking until thickened. Cover until ready to use or store in an air tight container in the refrigerator up to 4 days. If using cornstarch – mix 1 teaspoon cornstarch into 1/4 cup (60 ml) of the reserved cherry juice. After adding the sugar to the cherry juice over medium heat, stir until dissolved. Heat just until boiling. Lower the heat to medium low, add the cornstarch mixture while stirring constantly. Continue stirring until thickened, then remove from heat.