Clafouti

    (17)
    1 hour 25 minutes

    This is a French dessert that is served warm, traditionally it was cooked with the cherry stones still in. If you don't have Kirsch you can use the juice from 5 cherries or cherry syrup.


    15 people made this

    Ingredients
    Serves: 8 

    • 375g pitted fresh sweet cherries
    • 1 tablespoon unsalted butter
    • 3 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/4 cup (60g) white sugar
    • 8 egg whites
    • 1 cup (250ml) skim milk
    • 1 cup (250ml) thickened cream
    • 1 vanilla bean, split lengthwise and crushed
    • 3 tablespoons kirsch (cherry brandy)
    • 1 tablespoon icing sugar, for dusting

    Directions
    Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

    1. Preheat the oven to 165 degrees C. Grease a 25cm flan tin or a similar sized baking dish.
    2. Spread out the cherries in the bottom of the prepared flan tin and set aside.
    3. In a small bowl whisk together the flour, salt and sugar. In a medium bowl whisk together the egg whites, milk and cream. Stir in the kirsch and vanilla bean. Gradually whisk in the flour mixture until smooth. Remove the vanilla bean from the batter and pour it over the cherries.
    4. Bake for 45 minutes in the preheated oven or until puffed and browned. Let cool until the top sinks in slightly. Dust with icing sugar before serving.

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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (13)

    by
    26

    This recipe is delicious! The crust is light and airy and the cherries are wonderfully juicy. Also try plums. Anyone fan of sweets will love this recipe! It's not at all tart and not too rich. Perfect!  -  25 Sep 2004  (Review from Allrecipes USA and Canada)

    by
    24

    Excellent recipe. A few quick words: I used 1 cup egg substitute, a LITTLE less than 1 cup but more than 3/4 cup of soymilk. I've never used kirsch in my clafouti, so I just left it out. The dessert was still delicious and sweet and tastes just like a clafouti should. Also, I baked for only 35 minutes - it starts to brown quickly. Great overall! Delicious taste.  -  01 Dec 2004  (Review from Allrecipes USA and Canada)

    by
    12

    I can't believe I ate the whole Thing. Used Cherries from a Jar...  -  04 Apr 2011  (Review from Allrecipes USA and Canada)

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