Cherry clafoutis


- About 4 cups fresh black cherries20090613-5809
- 2 large eggs + 1 yolk
- 1/2 cup blond cane sugar (100 gr)
- 1 oz cornstarch (16 gr)
- 1 oz all purpose flour (16 gr)
- 7/8 cup whole milk, cold (200 ml)
- 1 vanilla, seeds removed
- 1/2 cup heavy cream (120 ml)
- Biscuits roses, grounded (optional)
- A few unsalted pistachios, chopped coarsely


Step 1:

Preheat your oven at 180 C.Wash the cherries.

Step 2:

Beat the eggs and yolk with the sugar. Add the vanilla seeds and mix.

Step 3:

Dilute the cornstarch in the cold milk.

Step 4:

Add the flour and cornstarch to the previous preparation, with the cream. Mix well until homogeneous.

Step 5:

Grease small ramekins (or a larger dish) and sprinkle with sugar. Remove the excess. Divide the cherries between them and pour the cream over.

Step 6:

Sprinkle with biscuits roses powder and place in the oven for 40 to 45 min, until golden. Remove. Eat lukewarm or cold.

Step 7:

When ready to serve, sprinkle chopped pistachios on top.

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