Photograph of the finished Clafoutis

France · Clafoutis anh đào để nguyên hạt

Clafoutis

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cherry Cherry 1.9 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Fresh milk Fresh milk 3 cups
  • Photograph of Flour Flour 7.1 oz
  • Photograph of Sugar Sugar 7.8 oz
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Vanilla Vanilla 0.1 oz
  • Photograph of Powdered sugar Powdered sugar 1.4 oz

Method

  1. 1 Don't discard the cherry pits; they release a bitter almond aroma during roasting, and that's the signature scent of authentic Limousin clafoutis.
  2. 2 Wash and let the cherries dry completely, then arrange them to fill the bottom of a greased and sugared baking pan.
  3. 3 Beat the eggs with sugar, sift the flour, then pour in the milk in a thin stream to prevent lumps.
  4. 4 Pour the mixture over the cherries and let it sit for 10 minutes so the powder settles evenly around the fruit.
  5. 5 Bake at 180 degrees for 35 minutes until the top is puffed up and browned, sprinkle with powdered sugar, and remind the diner about the nuts.

With an appliance

  • Air fryer 40 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 23 minutes, rotating the tray at minute 11. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

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