Cherry Clafoutis for a Crowd (Printable Version)
# What You Need:
→ Fruit
01 -
700 g fresh or frozen sweet cherries, pitted
02 -
1 tbsp granulated sugar
03 -
1 tbsp all-purpose flour
→ Custard Batter
04 -
6 large eggs
05 -
150 g granulated sugar
06 -
1 tbsp vanilla extract
07 -
½ tsp almond extract (optional)
08 -
1 pinch of salt
09 -
180 g all-purpose flour
10 -
720 ml whole milk
11 -
60 ml heavy cream
12 -
Zest of 1 lemon (optional)
→ For the Pan
13 -
Butter, for greasing
14 -
1 tbsp granulated sugar
# Steps to Follow:
01 -
Preheat oven to 180°C (350°F). Generously butter a large roasting pan or deep 23×33 cm (9×13 inch) baking dish and dust with sugar.
02 -
In a bowl, toss the pitted cherries with 1 tbsp flour and 1 tbsp sugar. Spread evenly over the prepared baking dish.
03 -
In a large mixing bowl, whisk the eggs and sugar until pale and frothy. Add vanilla, almond extract (if using), and salt. Mix in the flour gradually until smooth and lump-free.
04 -
Slowly whisk in the milk, cream, and lemon zest (if using) until a thin, pancake-like batter forms.
05 -
Pour the batter evenly over the cherries in the baking dish.
06 -
Bake for 35–40 minutes, or until puffed, lightly golden, and just set in the center.
07 -
Let cool for at least 20 minutes before dusting with powdered sugar and serving warm or at room temperature.
# Additional Notes:
01 -
Traditionally, cherries are left unpitted for more flavor—but pitting makes serving easier.
02 -
Can be made a few hours ahead; gently rewarm before serving.
03 -
Serve with crème fraîche, whipped cream, or a dusting of powdered sugar.