Best 4 Cherry Clafouti French Cherry Custard Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful flavors of Cherry Clafouti, a quintessential French dessert that combines the richness of a custard base with the burst of fresh, juicy cherries. This classic dish, pronounced [kla-foo-tee], is an effortless blend of simplicity and elegance, making it a perfect treat for any occasion. Our collection of Cherry Clafouti recipes offers a variety of options to suit your preferences, from traditional to modern interpretations. Embark on a culinary journey with us as we explore the secrets of this beloved French dessert and guide you through the steps to create your own unforgettable Cherry Clafouti experience.

Let's cook with our recipes!

CHERRY CLAFOUTIS



Cherry Clafoutis image

Cherry lovers, rejoice! This simple and classic French cherry clafoutis recipe features fresh cherries baked in a custard with slivered almonds. Dust lightly with powdered sugar.

Provided by Elise Bauer

Categories     Dessert     Baking     Cake     Cherry     Clafouti     Custard

Time 55m

Yield 6

Number Of Ingredients 11

2 cups of fresh sweet cherries, pitted
2 tablespoons of blanched slivered almonds
3 eggs
1/2 cup of sugar (can reduce to 1/4 cup)
1 tablespoon of brown sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of milk (2% or whole milk)
3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting

Steps:

  • Preheat the oven: Preheat the oven to 350°F.
  • Make the batter: Whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the salt and flour until smooth. Then whisk in the milk, almond extract, and vanilla extract
  • Bake: Bake at 350°F for 35 to 45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking, and if the top is getting well browned, tent it loosely with aluminum foil.
  • Remove from the oven to cool: When you pull it out of the oven, it will wiggle a bit, which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling.
  • Dust with powdered sugar: When cool, dust the clafoutis with powdered sugar. Serve.

Nutrition Facts : Calories 223 kcal, Carbohydrate 38 g, Cholesterol 97 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 96 mg, Sugar 28 g, Fat 5 g, ServingSize Serves 6, UnsaturatedFat 0 g

BRANDIED CHERRY CLAFOUTI



Brandied Cherry Clafouti image

A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.

Provided by MONIQUEWS

Categories     World Cuisine Recipes     European     French

Time 2h5m

Yield 8

Number Of Ingredients 12

2 cups canned tart cherries, drained
¼ cup brandy
⅔ cup white sugar, divided
cooking spray (such as Pam®)
1 cup milk
⅔ cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
¼ teaspoon salt
⅛ teaspoon allspice
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
  • Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
  • Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g

CHERRY CLAFOUTI



Cherry Clafouti image

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Fruit     Dessert     Fourth of July     Valentine's Day     Mother's Day     Cherry     Summer     Anniversary     Birthday     Shower     Party     Ramekin     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

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
Special Equipment
10" springform cake pan or eight 2/3 or 3/4-cup ramekins or custard cups

Steps:

  • Preheat oven to 375°F. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.
  • Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake pan to allow custard to settle.
  • Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE



French Cherry Clafouti Pudding - French Cherry Custard Bake image

A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.

Provided by French Tart

Categories     Dessert

Time 25m

Yield 1 Clafoutis, 4 serving(s)

Number Of Ingredients 13

24 -36 drained cherries, in juice or
kirsch
8 ounces fresh cherries, wiped
3 ounces caster sugar
3 tablespoons creme fraiche
2 ounces unsalted butter, melted
1/4 pint milk
2 medium eggs, beaten
3 ounces self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
extra unsalted butter, for greasing
icing sugar, to dust

Steps:

  • Preheat the oven to 200°C/400°F.
  • Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
  • In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
  • Pour the clafoutis batter into the greased tin or tian.
  • Scatter the cherries into the top of the clafoutis batter.
  • Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
  • Serve warm with creme fraiche or cream.

Nutrition Facts : Calories 413.4, Fat 19.4, SaturatedFat 11.3, Cholesterol 143.2, Sodium 367.1, Carbohydrate 54.8, Fiber 2.6, Sugar 34.1, Protein 7.3

Tips:

  • Use fresh cherries: Fresh cherries are the best choice for this recipe, as they have the best flavor and texture. If you can't find fresh cherries, you can use frozen cherries that have been thawed and drained.
  • Pit the cherries: Be sure to pit the cherries before you use them. You can use a cherry pitter or a paring knife to remove the pits.
  • Don't overmix the batter: Overmixing the batter will make the clafoutis tough. Mix the ingredients just until they are combined.
  • Bake the clafoutis in a hot oven: The clafoutis should be baked in a hot oven so that it rises quickly and evenly.
  • Let the clafoutis cool slightly before serving: The clafoutis will be very hot when it comes out of the oven. Let it cool slightly before serving so that it is easier to handle.

Conclusion:

Cherry clafoutis is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with fresh cherries, eggs, milk, sugar, and flour. The clafoutis is baked in a hot oven until it is golden brown and puffed up. It is then served warm or at room temperature. This classic French dessert is a great way to enjoy the flavors of summer.

Related Topics