The styling for this dessert begins with choosing your ramekin. Here, I used mini oven-to-table dishes, which work great as this dish is best served warm. I also like the rustic look of the dishes (vs. a ramekin) because this is a rustic-style dessert with no precision needed. Simply throw your pitted cherries into the dish, and let them fall where they may. As the batter bakes, those cherries will peek through. Just be sure to let the dessert cool slightly before adding the confectioners’ sugar or the sugar will melt into the dessert and won’t be visible.
Seasons of a Pastry Chef- Cherry Clafoutis
Recipe By Janie Chazanoff
- Cooking and Prep: 30 m
- Serves: 4
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Cherry Clafoutis
Yields 4–6 desserts, depending on size of your serving dishes
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Sprinkle sugar into ramekins (or your serving dishes of choice). Add cherries into the bottom of each dish.
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In a bowl, combine eggs, sugar, flour, cream, vanilla, and orange zest. Pour over cherries.
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Bake for 20–30 minutes, until golden. Dust with confectioners’ sugar.
Credits
Photography: Dan Engongoro
Dishes courtesy of Kitchen Caboodles, Brooklyn
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Refreshing light dessert for the summer.
This recipe for Cherry Clafoutis was easy to make and brought back family memories (my original recipe came from my aunt in France). I made the following adjustments: 1. Buttered the 4 small ramekins then sprinkle them with sugar. 2. Pitted the cherries then arrange them into the ramekins. 3. Measured sugar put it into the bowl with lemon zest (did not have orange); mixed it together 4. Measured & mixed all other dry ingredients. 5. In the measuring cup I mixed all wet ingredients and add it to the dry ingredients. -
Cherry Clafoutis
Can I substitute another fruit for the cherries if cherries are not in season?Replies:
For sure. Blueberries would be lovely.
Please
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-
Refreshing light dessert for the summer.
This recipe for Cherry Clafoutis was easy to make and brought back family memories (my original recipe came from my aunt in France). I made the following adjustments: 1. Buttered the 4 small ramekins then sprinkle them with sugar. 2. Pitted the cherries then arrange them into the ramekins. 3. Measured sugar put it into the bowl with lemon zest (did not have orange); mixed it together 4. Measured & mixed all other dry ingredients. 5. In the measuring cup I mixed all wet ingredients and add it to the dry ingredients.
Please
Log in to ask a question Write your question here
-
Cherry Clafoutis
Can I substitute another fruit for the cherries if cherries are not in season?Replies:
For sure. Blueberries would be lovely.
