Easiest Way to Make Appetizing Clafoutis

Clafoutis. Clafoutis is a French dessert made with fruit that is covered with batter that consists of eggs, sugar, milk, and flour. It's a thick custard that is similar to flan in texture. It's usually made with cherries but other fruits can be used.

A traditional Limousin clafoutis contains pits. Clafoutis is an easy French dessert that's perfect for using up summer fruit. Nothing like homey cobblers or crisps, clafoutis is decidedly more elegant yet even simpler to make. You can have Clafoutis using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Clafoutis

1. You need 2 cup of morello cherries, from a jar, drained (or you can use fresh cherries if you can get them, or frozen, thawed cherries).
2. You need 2 of eggs plus 1 egg yolk.
3. Prepare 1 cup of milk.
4. It's 1 cup of cream.
5. It's 1/4 cup of all purpose flour.
6. It's 1/2 cup of white sugar.
7. Prepare 1/2 tbsp of butter, for greasing the dish.
8. It's 1/2 tbsp of confectioner's (icing) sugar.

Use whatever fruit you have on hand — cherries are classic — whip up a quick batter in your blender, and bake for a dessert to impress both dinner and overnight guests alike. Your daily values may be higher or lower depending on your calorie needs. Super-creamy and custardy in texture, it's almost like a cross between flan and cake. The main ingredients: sugar, eggs, flour, and cherries.

Clafoutis step by step

1. Heat oven to 190C..
2. Grease a dish, then sprinkle half the sugar on the butter, turning the dish around to coat it in sugar..
3. In a large bowl, whisk together the remaining sugar with the milk, cream, flour, eggs and egg yolk..
4. Pour batter into the prepared dish, then sprinkle over the cherries..
5. Carefully put the dish in the center of the oven, and bake for 40 - 60 minutes until risen and golden. (I had to finish mine under the grill/broiler).
6. Dust with confectioner's/icing sugar. Serve warm..

Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.) Like this recipe? Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish.

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