Cherry Clafoutis with Browned Butter

10:22 PM

Clafoutis is a French baked dessert, quite rustic and homely in its baking but very satisfying to have as a light dessert. Light because it generally does not involve much fat and are always made with some stone fruit that adds to the sweetness and the flavour. In rural France this is often made with unpitted cherries which a slight bitterness and an almond like flavour to it, but pitted cherries definitely adds to a smooth mouth-feel which is preferred for desserts. 

This is our most favourite way to eat cherries and peaches after the Cherry Plum cobbler that I posted many moons back. Now that the cherry season in India is almost coming to an end I decided to finally post this recipe on the blog. Mine is little indulgent with browned butter which adds an awesome nutty flavour which I adapted from Masterchef AU contestant Poh's show. I love this woman and she is like a role model to me at the moment but will write about that some other day.

Brown butter Cherry Clafoutis

Cherry: 350-400 gms
Sugar: 3 tbsp+1/2 cup+2 tbsp
Kirsch liquor: 2 tbsp (optional)
Flour: 2/3 cup
Eggs: 4 medium (3 if large)
Vanilla essence: 1 tsp
Milk: 2/3 cup
Cream: 1/2 cup (I used Amul 25%)
Butter: 50 gms

Take out the seeds from the cherries, add 3 tbsp sugar and the liquor. Mix, cover and let steep for an hour (I did overnight for best flavour).

Grease a 7" square or 8" round pan with generous amount of butter. Now take some castor or powdered sugar and coat the greased pan well. Keep aside.

Pre heat oven at 180C.

Take the butter in a small pan and melt it on low heat and cook till it turns light brown in colour. take off heat and cool. In a big bowl mix the flour, 1/2 cup sugar, vanilla extract, eggs, milk and cream and if using unsalted butter then add a fat pinch of salt. Whisk to a smooth consistency. Now pour in the cooled butter and whisk again.

Add the cherries and the juice from it. Mix lightly and pour in the pan.

Bake for 25-30 minutes. The prepared clafoutis would be jiggly at the center and set at the sides.

Serve hot/cold or at room temperature. 
We loved ours with a small quinelle of vanilla ice cream.

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