French · Dessert
Clafoutis
The Limousin flan-cake with unpitted black cherries — the stones perfume the batter with almond; serve barely warm, dusted, unapologetically rustic
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 6
Ingredients
- Black cherries, stems off, UNPITTED — 500 g
- Eggs — 3 (165 g)
- Caster sugar — 100 g
- Plain flour — 60 g
- Whole milk — 200 ml
- Double cream — 100 ml
- Unsalted butter — 30 g (15 g for the dish)
- Vanilla pod — 1/2
- Kirsch — 20 ml
- Fine salt — 2 g
- Icing sugar — 15 g
Method
- Butter a 24 cm ceramic dish; dust with a spoon of the sugar. Oven to 180 °C.
- Whisk eggs with sugar, salt and vanilla seeds 1 min.
- Whisk in flour until smooth, then milk, cream, kirsch and 15 g melted butter — a thin crêpe-like batter.
- Rest the batter 20 min.
- Arrange cherries in one snug layer; pour the batter over.
- Bake 35–40 min until puffed, golden, and just set at the centre — a knife comes out clean but moist.
- Cool 20 min (it will settle — normal); dust with icing sugar.