Whole Cherry Clafoutis
Inspired by techniques from NYT Cooking.
Whole dark cherries baked in a light, puffy vanilla and lemon batter in a sugared dish, finished with a snow of icing sugar.
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Method
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Equipment
- 24 cm round ovenproof dish or cast-iron pan
- mixing bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 276 kcal |
| Protein | 6.8 g |
| Carbohydrate | 42.1 g |
| of which sugars | 30.2 g |
| of which free sugars | 15.9 g |
| Fat | 9.5 g |
| of which saturates | 5.1 g |
| Fibre | 2.3 g |
| Salt | 0.26 g |
Protein per 100 kcal
2.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Dish
- 10 g soft unsalted butter, for the dish
- 12 g caster sugar, for the dish about 1 tbsp
Fruit
- 600 g sweet cherries, stems removed, pitted and left whole
Batter
- 3 large eggs
- 75 g caster sugar
- 70 g plain flour
- 1 g fine sea salt or table salt a pinch
- 250 ml whole milk
- 30 g unsalted butter, melted
- 1½ tsp vanilla
- 1 tsp finely grated lemon zest
To finish
- 12 g icing sugar, for dusting about 1 tbsp
- 1
Prepare the dish. Heat the oven to 190 °C (170 °C fan). Butter the dish generously and sprinkle with the tablespoon of sugar, which gives the edges a light caramelised crust. Spread the cherries over the base in a single layer.
- 2
Whisk the batter. Whisk the eggs and sugar until pale and foamy, then whisk in the flour and salt until smooth. Gradually add the milk, then the melted butter, vanilla and lemon zest; the batter should be thin, like a crêpe batter.
- 3
Pour. Pour the batter gently over the cherries so they stay in place.
- 4
Bake. Bake 35-40 minutes, until puffed and golden at the edges and a knife in the centre comes out clean (the custard reaches at least 71 °C). It will sink as it cools; that is normal.
- 5
Serve. Cool for 15-20 minutes, dust with icing sugar and serve warm.
Storage
Cover and refrigerate for up to 2 days. Eat cold or warm gently in a low oven.
