French cuisine · Desserts & Sweets

Clafoutis

Baked cherry custard cake from the Auvergne.

Ingredients · for 6 servings

• 500 g cherries
• 3 eggs
• Milk, cream
• Flour, sugar
• Powdered sugar

Instructions

1. Wash the cherries, stem them and (traditionally: with pits) place into a buttered dish.
2. Whisk the eggs with sugar until foamy; stir in the flour, milk, cream and a pinch of salt into a runny batter.
3. Pour the batter over the cherries.
4. Bake at 180 °C for about 35 min until the clafoutis is puffed, golden and set in the middle.
5. Let cool slightly and serve lukewarm dusted with powdered sugar.