Cherry Clafouti

by Mugnaini on April 15, 2013 in Desserts

Cherry ClafoutiServes 8
Bake oven environment


  • 1 tablespoon butter
  • 1 cup milk
  • 1/4 cup cream
  • 2/3 cup sugar, divided
  • 4 eggs
  • 2 tablespoons cherry liqueur
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup all-purpose flour
  • 1 pound frozen pitted cherries, or fresh if in season
  • 2 teaspoons cornstarch
  • Powdered sugar, for dusting
  • Whipped Topping, optional (see below)

Whipped Topping

  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons cherry liqueur
  • 1/2 teaspoon vanilla extract
  • 2 cups heavy cream


Butter a 10 x 10-inch ceramic baking dish. Put the milk, cream, 1/3 cup sugar, eggs, liqueur, vanilla, salt, and flour in a blender. Blend for 30 seconds to combine.

Toss the cherries, remaining sugar, and cornstarch in a small bowl and transfer to the prepared baking dish. Spread the fruit evenly over the bottom of the dish and then gently pour the custard mixture over top. Place in oven and bake for 30–35 minutes, or until just puffed, browned, and set in the middle. The clafouti will deflate as it cools, so, if possible, serve warm directly from the oven, dusted with powdered sugar or a dollop of the topping.

Whipped Topping

Combine the cream cheese, sugar, liqueur, and extract in the bowl of a stand mixer. At medium speed, beat the mixture until softened and well combined. While the mixer is running, gradually add the heavy cream and whip until stiff peaks form.

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