Recipe For Clafouti aux Cerises (Cherry French Flan)


I think clafouti is one of the most commonly found desserts in France after crème brulée.

Clafouti is traditionally made with cherries; the fruit is baked in a custard, flan-like batter. Contrary to crème caramel (which is somewhat like a flan), clafouti is made with flour. Just sprinkle on little powdered sugar before serving and you’ll get oohs and ahhs from your guests.

This dessert is my finishing touch to my 4-course "French meal" in honor of the opening of the movie called "Julie and Julia".

1. Info for Clafouti aux Cerises (Cherry French Flan)

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 18
  • Calories: unavailable

2. Ingredients for Clafouti aux Cerises (Cherry French Flan)

  • 1 cup all-purpose flour
  • 1 pinch salt
  • 6 eggs
  • 1/2 cup sugar
  • 6 cups fresh Bing cherries, washed, stemmed, pitted
  • 2 tablespoons brown sugar
  • 1 teaspoon imitation brandy extract
  • 1 vanilla bean, slit lengthwise
  • 2-1/2 cups whole milk
  • 1 tablespoons powdered sugar
  • 1 tablespoon unsalted butter, for greasing the ramekins

3. Directions:

  1. Place the cherries in a bowl. Coat them in 1 tablespoon of brown sugar and brandy. Let macerate for about 10-15 minutes until the juices begin to flow.
  2. Preheat the oven to 400°F.
  3. Using a handheld mixer, whisk the eggs with the sugar until you get a pale, yellow foam.
  4. Using a paring knife, scrape and gather all the grains of the vanilla bean. Add the grains of vanilla to the eggs.
  5. Combine the flour and salt in a bowl. Sift the dry ingredients. Form a well in the center of the bowl. Pour in the egg mixture. Add the milk. Mix until the batter is smooth. Do NOT overmix.
  6. Pour the custard mixture through a sieve, then pour about 1-1/2 tablespoons into each ramekin (previously lightly greased with butter).
  7. Bake for 2 minutes at 400°F. Open the oven, add 3 cherries per ramekin, sprinkle them with the remaining brown sugar and cover the fruit with the remaining batter, up to the top of the ramekin. Close the oven; bake for 10 minutes at 375°F, then lower the temperature to 350°F for another 35 minutes.
  8. Let it cool for a few minutes. Serve warm, sprinkled with powdered sugar.
  9. Bon appétit!

Please rate this article