Introduction
Cherry Clafouti is a delightful French baked cherry dessert that has gained popularity for its simple yet indulgent combination of fruits and creamy custard texture. It’s perfect as an elegant weekend breakfast or a special treat to enjoy on any occasion. Its rich history dating back centuries makes it not only a culinary delight but also a taste of tradition.
Tips for this recipe
For best results, ensure cherries are pitted and drained if using frozen ones to avoid excess moisture in the batter. Preheat your oven while preparing ingredients to maintain optimal baking temperature. Adjust bake time based on pan size for even cooking.
Why you will love this recipe
The vibrant flavors of sweet cherries complemented by the subtlety of a light, fluffy custard create an irresistible harmony that’s sure to please any palate. Plus, making Cherry Clafouti is a rewarding experience—a chance to explore French culinary traditions with your own creative twist.
Ingredients
1 pound fresh cherries, stemmed and pitted or frozen pitted cherries, thawed, drained
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
Powdered sugar, for garnish
Adviced equipments
– 10″ springform cake pan or equivalent-sized ramekins (8×2.5 or 8×3 inches)
– Mixing bowl
– Whisk
– Measuring cups and spoons
– Rubber spatula
– Oven mitts
– Baking sheet (optional for oven placement, if using ramekins on a tray)
History of the recipe
Cherry Clafouti has its origins in French cuisine and is believed to have been first prepared in Limousin region. The dish was traditionally made with unpitted cherries, which imparted a subtle floral flavor into the custard as they cooked along with it. However, modern adaptations often use pitted cherries for ease of preparation without compromising taste significantly. Over time, Clafouti has become synonymous with French desserts and continues to be celebrated in various forms across different cultures.
Fun facts about this recipe
The name “Clafouti” is derived from the French word “clafir,” which means ‘to clatter’ or ‘to break into pieces,’ likely referring to how the unpitted cherries release juice during cooking. Despite its rustic origin, Clafouti has evolved in versatility and appeal. While traditionally made with stone fruits like cherries or blackberries, it can be adapted using various berries and even apples, showcasing the dish’s adaptability while maintaining its quintessential charm.
