French · Dessert · SAMPLE RECIPE
Cherry clafoutis · soft baked custard
Dark cherries in a gently sweet, vanilla-scented batter that bakes into a tender custard. A simple French dessert served straight from its dish.
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A NOTE FROM THE KITCHEN
Pit the cherries before they go in.
Some traditional preparations leave cherry stones in place; this home version removes them for easier eating. Use a shallow 9-inch / 23 cm baking dish of at least 1½-quart / 1.5-liter capacity. The custard puffs in the oven, then settles as it cools.
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Cherry clafoutis · soft baked custard
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BEHIND THE DISH · Limousin, France
Cherry clafoutis · soft baked custardBeyond the plate.
Cherries sit in a softly set batter that falls somewhere between a cake and a custard.
ORIGINS & EVOLUTION
A cherry dessert from Limousin.
Clafoutis is closely associated with Limousin and with cherries. Traditional preparations often leave the stones inside; many home cooks remove them for a more comfortable dessert to eat.
CULTURAL CONTEXT
Served from its baking dish.
This is a relaxed dessert rather than a cake that needs elaborate unmolding or decoration. Its batter rises in the oven and settles afterward, leaving fruit surrounded by a tender, lightly sweet base.
AT THE TABLE
Our pitted-cherry version.
We remove the stones and use a shallow dish so the middle sets gently. A brief rest helps the custard settle, and an optional light dusting of sugar is all the finishing it needs.
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