Dark Cherry Clafoutis

Bell Pepper Salad (capsicum) with Grilled Polenta
March 26, 2008
Honey Baked Ham and Mozarella Cheese Starter
April 14, 2008

Ask me what a clafoutis is 5 months ago, I would have answered you “Uh?” until I was eagerly looking forward to recipes by pastry chef Anna Olson on ‘Sugar’ during my last trimester, only then I knew what this lovely dessert was all about.

The truth is when I was 15kg heavier then my normal self and craving for sugar high, any desserts that need minimum handling will rank highest on my list! CLAFOUTIS is one of them.


  1. Preheat Healsio or Oven at 180 degree celsius.
  2. Pour cream into a thick bottom saucepan. Slice vanilla pod into 2, lengthwise and scrap out all the seeds. Throw in seeds and pod into the cream and heat gently for 2 -3 minutes. Remove from heat and pour in the fresh milk and strain into a clean bowl and leave to cool.
  3. With an electric beater whisk eggs, sugar and slowly add flour. Pour this batter into the cooled cream, add brandy or kirsch and drained cherries. Fold all contents evenly with a spatula.
  4. Pour into a prepared round dish approx. 23 cm in diameter and bake for 40 minutes or until slightly golden on top. Note : The dish you bake in, maybe the one you want to serve the clafoutis in.
  5. Leave clafoutis to cool and dust with a generous amount of icing sugar. Clafoutis can be scooped out with a serving spoon.


200 ml thick double cream
1 vanilla pod
125 ml fresh milk
3 large eggs
50 gm castor sugar
100 gm plain flour
1 Tbsp Brandy or Kirsch (optional)
1 can dark pitted cherries in syrup (drained)
icing sugar (for dusting)

Leave a Reply

Your email address will not be published. Required fields are marked *