Cherry Clafouti (French Cherry Custard Cake)

READY IN: 1hr 45mins
Recipe by Lezlie

This "custard cake" is simply an oven baked "pancake" so it is also wonderful for breakfast as well as dessert! This "cake can also be made with blueberries, raspberries, peaches or apricots.. so don't be afraid to experiment with your favourite summer fruit. I would also sprinkle "Juicy" fruit with a couple of tablespoons of plain flour to absorb the juice. This dessert may also be made with harder fruit, such as apples, though I saute apple slices in a bit of butter first. This may be served hot, or cold, but is traditionally served lukewarm. Upon seeing the review below, I realized the short coming of this recipe (the original never stated a pan size when I received it) That being the case, I must state that the recipe is for 6 servings only, and the cook must be careful of not using too large a pan or the results will be quite different than intended.

Top Review by Narshmellow

First... it was really easy to make. But my problem came when I realized there's no size of pan listed, so I guessed and used a 9X13 just to be safe. I also used blueberries for the fruit. I cooked it for an hour instead of 90 minutes listed to see what happened... and it was overdone, no custardy mass, it was pretty solid and the bottom was a bit chewy. We ate it anyway. It wasn't bad, I think it would be good to try it in a 9X9. And not with blueberries... maybe someone will have better luck with it.

Ingredients Nutrition

Directions

  1. Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
  2. Process until smooth.
  3. Pour batter over top of cherries.
  4. Bake in a 350F oven for about 90 minutes.
  5. Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
  6. Let cake cool in pan until lukewarm.
  7. Sprinkle with icing sugar and serve.
  8. Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.

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