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Cherry Clafoutis (or more pudding-like)
Cherry clafoutis, a smooth pudding made with a fluffy batter that envelops sweet fresh cherries and a light pastry flour.
cherry
oven
pudding
dessert
sweet
Ingredients
Servings:
4

Ingredients

  • Dough ingredients
  • 800 gcherries
  • 100 gall-purpose flour (or pastry flour)
  • 100 gsugar
  • 200 gcooked eggs
  • 80 gbutter
  • 50 mlmilk
  • vanilla extract
  • butter for greasing the mold
Nutritional Information

Per Serving (Approx.)

Calories
540 kcal
Protein
12 g
Fat
22 g
Carbohydrates
77 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Half an hour before baking, preheat the oven to 180ºC to ensure an even temperature.
  • Thoroughly wash the cherries under cold running water and remove the pits. Set them aside until it’s time to place them in the mold.
  • To remove the pits without damaging the cherry, place the cherry on the mouth of a small water bottle and press gently. The pit will fall inside the bottle.
  • In a bowl, add the previously sifted flour and sugar. Mix with a whisk until well combined.
  • Add the whole eggs one at a time, stirring continuously. Do not add the next egg until the previous one is completely incorporated into the batter.
  • Incorporate the softened butter and then add the milk, continuing to stir constantly.
  • To flavor, add a bit of vanilla essence to the mixture.
  • Lightly grease the molds with butter, ensuring that all surfaces are covered.
  • Place the cherries closely together at the bottom of the mold, forming a layer without overlapping.
  • Fill the mold with the batter until the cherries are completely covered.
  • Bake at 180ºC for about 40 minutes. If you choose a pudding consistency with more milk, it may be necessary to extend the cooking time a few more minutes.
Recommendations & Tricks
  • Use 4 large eggs for a fluffier batter. Ensure they are at room temperature for better integration with the rest of the ingredients.
  • If you prefer a texture similar to custard, you can use only 2 eggs. Add a bit more milk to compensate for the lack of volume.
  • Make sure to sift the all-purpose flour before incorporating it into the mixture to avoid lumps and achieve a smoother texture.
  • Pit the cherries before adding them to the batter and sprinkle a little flour over them to prevent them from sinking to the bottom of the mold during baking.
  • Preheat the oven to 180 degrees Celsius to ensure even cooking of the clafoutis. Use top and bottom heat without a fan to prevent excessive drying.