Cherry Clafoutis with Vanilla Custard
Clafoutis [klafuti] is a baked french dessert, traditionally made using cherries. Fresh cherries are only in season once a year, so this is a perfect pudding for the festive season! It’s probably one of the easiest desserts you will make, plus it will impress your guests, pleasing to both the eyes and taste buds. Sweet, fresh cherries are baked in a simple batter of milk, sugar, eggs, and flour.
Fun fact; Clafoutis originated in a south-central region in France called Limousin. ‘Clafir’ means ‘to fill’, so in essence, you are filling a dish with fruit and batter.
- 120g white sugar
- 200g flour, sifted
- Pinch of salt
- 3 eggs
- 80g butter, melted
- 250ml (1 cup) Food Lover’s full cream milk
- 500g Food Lover’s cheeky cherries, pitted
Homemade Vanilla Custard:
- 500ml (2 cups) Food Lover’s full cream milk Vanilla pod, split in half
- 3 egg yolks
- 25g caster sugar
- 10ml (2tsp) corn flour
- To make the clafoutis; preheat the oven to 200°C and butter a 30cm tart tin.
- In a large bowl, combine the sugar, flour and salt. Incorporate the eggs, one at a time, beating well after each addition.
- When the batter is smooth, mix in the melted butter. Then, working slowly, gradually add the milk, mixing well, so no lumps form.
- Using your hands, scatter the pitted cherries into the prepared tart tin and gently pour the batter over.
- Bake for 30 minutes or until golden and quite firm. To test if it is done, insert a thin skewer in the middle of the clafoutis. If it is cooked, it will come out clean. If not, bake for a further 5 minutes.
- Place the milk and vanilla pod in a saucepan over low to medium heat until bubbles start to form. In a mixing bowl, combine egg yolks, caster sugar and corn flour to create a smooth paste. Slowly pour the warm milk mixture into the paste while stirring.
- To make the vanilla custard; place the milk and vanilla pod in a saucepan over low to medium heat until bubbles start to form. In a mixing bowl, combine egg yolks, caster sugar and corn flour to create a smooth paste. Slowly pour the warm milk mixture into the paste while stirring.
- Pour into a serving bowl. It’s best to serve the vanilla custard while it is still warm. Before serving, dust the clafoutis with icing sugar. (*See notes below on storing the custard)
To make the vanilla custard
How do I store the custard?
If you have made the custard in advance;
- Allow the custard to cool
- It is best to store it in a glass bowl or jar, with a layer of clingfilm just touching the top of the custard. Make sure it touches the surface of the custard to prevent the milk proteins from forming a thin crust on top when refrigerated.
To reheat the custard: Carefully over low heat while constantly stirring and serving.
How long can I store the custard?
It won’t last long enough to keep, it’s too delicious! BUT, if you do have leftovers, you can refrigerate it for up to a week.
Can I use other fruit?
Yes, in Summer you can use fresh berries instead of cherries. We recommend blueberries. You can also make a plum or apricot clafoutis, and get creative with flavours if you’re experimenting away from the traditional clafoutis.
Can I make this clafoutis recipe gluten-free?
You can substitute the flour with an all-purpose gluten-free flour mix, i.e: the Health Connection Gluten-Free Flour mix found in our health department. (Please note that we have not tested this)