Easy French cherry clafoutis ( the best Ladurée's recipe )
Cherry clafoutis is a traditional French dessert from the Limousin region, prepared with fresh cherries and having a custard-like flan texture . A light, creamy dessert that appeals to all gourmets.
SERVING:10
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INGREDIENTS
- I used 20 in diameter x 6 cm in height (7.9 x 2.4 in ) mold, but Ladurée recommends a 22 /24 cm (8.6 /9.5 in ) one.
- I prefer it when the clafoutis is high.
- 175 g (6.2 oz ) granulated sugar
- 3 eggs
- 2 egg yolks
- 50 g (1.8 oz) cornstarch
- 50 g (1.8 oz) flour
- 1 pinch salt
- 1 lemon but I prefer liquid vanilla extract or 1 bagt of vanilla sugar to be removed from the weight of the sugar.
- 300 ml (10.5 oz ) whole milk
- 300 ml (10.5 oz )heavy cream
- 500 g (17.6 oz) fresh cherries
PREPARATION
- Preheat oven to 175°C (350 °F) static heat).
- Butter up and flour the mold, then tap the mold to remove the excess flour.
- You can sprinkle it with brown sugar instead of flour for a caramelized finish.
- Wash cherries and make them dry.
- Sift together flour and cornstarch
- Add the sugar, pinch of salt and lemon zest.
- Mix and pour the whole eggs and egg yolks in the center.
- Mix without whisking with a whisk.
- Add the cream and milk and stir.
- Add the liquid vanilla right now, if you have opted for it.
- put the cherries in the mould and gently pour over the clafoutis mixture.
- Bake for 45 minutes to 1 hour.
- Check the cooking with a skewer stuck into the clafoutis.
- The clafoutis will puff up when baked, like a cheesecake, and sinks when removed from the oven. Which is normal.
- Remove from oven and let it cool down completely before unmolding.
- Once it has cooled, you can serve it by dusting the top with a veil of icing sugar. For added indulgence, serve with a scoop of vanilla ice cream or a pot of custard.
- You can enjoy it warm or cold, this clafoutis will save the perfect texture even 2 days later.
- This french cherry clafoutis is the perfect Summer dessert !