Cherry Clafouti French Cherry Custard Cake Recipes

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CHERRY CUSTARD CLAFOUTI



Cherry Custard Clafouti image

This traditional country French dessert is made by topping a layer of fruit with batter. After baking, this dessert is sometimes served hot with cream.

Provided by Land O'Lakes

Categories     Cobbler     Custard     Cherry     Fruit     Dessert     Dessert

Yield 8 servings

Number Of Ingredients 9

1 (16-ounce) can Bing cherries, well-drained
2 tablespoons sugar
1 cup milk
1/2 cup all-purpose flour
1/2 cup sugar
3 large Land O Lakes® Eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons powdered sugar

Steps:

  • Heat oven to 350°F. Place cherries in greased 9-inch pie pan; sprinkle with 2 tablespoons sugar.
  • Place milk in 5-cup blender container; add all remaining ingredients except powdered sugar. Cover; blend at medium speed 1-2 minutes or until smooth. Pour over cherries.
  • Bake 40 -50 minutes or until knife inserted in center comes out clean. Sprinkle with powdered sugar. Serve warm. Store refrigerated.

Nutrition Facts : Calories 160 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 80 milligrams, Sodium 55 milligrams, Carbohydrate 31 grams, Fiber

CHERRY CLAFOUTI



Cherry Clafouti image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 11

Butter, for the baking dish
3 large eggs, separated
2/3 cup granulated sugar
1 cup heavy cream
6 tablespoons all-purpose flour, plus more if using frozen cherries
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 pounds black or white cherries, pitted, or 1 1/4 pounds frozen pitted cherries, thawed and drained
Heaping 1/2 teaspoon grated lemon zest
Confectioners' sugar, for topping
Whipped cream, for topping

Steps:

  • Preheat the oven to 375 degrees F. Butter a 12-inch round baking dish or pie plate.
  • Combine the egg yolks and 1/3 cup of the granulated sugar in a large bowl. Using a handheld mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 8 minutes. Add the heavy cream, flour and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
  • Put the prepared baking dish on a baking sheet and slide into the oven to preheat for 4 to 5 minutes.
  • Meanwhile, whisk together the egg whites and salt in a small bowl for about 30 seconds. Add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes.
  • Combine the cherries, lemon zest and remaining 1/3 cup granulated sugar in a medium bowl and stir until the cherries are thoroughly coated. If using frozen cherries, mix in 1 tablespoon of flour.
  • Remove the baking sheet from the oven, pour the cherry mixture into the baking dish and top with the batter. Bake until set in the middle, 30 to 35 minutes. Serve warm with confectioners' sugar and a small dollop of whipped cream.

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)



Clafoutis aux Cerises (Classic Clafouti) image

A quick and classic cherry clafoutis, made the authentic French way with the pits still in the cherries. Should you wish to avoid the pits when enjoying this gorgeously simple dessert, you can remove them prior to baking. Clafoutis can be served warm or cool.

Provided by Narno

Categories     World Cuisine Recipes     European     French

Time 2h

Yield 8

Number Of Ingredients 10

1 ½ cups milk
½ vanilla bean, split
1 teaspoon unsalted butter
4 cups cherries (with pits)
½ cup all-purpose flour
1 pinch salt
½ cup white sugar
3 eggs
3 tablespoons heavy cream
2 tablespoons white sugar

Steps:

  • Combine milk and vanilla bean in a pot and steep for at least 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
  • Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
  • Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
  • Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 36.9 g, Cholesterol 73.9 mg, Fat 5.9 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 63.6 mg, Sugar 29.1 g

BRANDIED CHERRY CLAFOUTI



Brandied Cherry Clafouti image

A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.

Provided by MONIQUEWS

Categories     World Cuisine Recipes     European     French

Time 2h5m

Yield 8

Number Of Ingredients 12

2 cups canned tart cherries, drained
¼ cup brandy
⅔ cup white sugar, divided
cooking spray (such as Pam®)
1 cup milk
⅔ cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
¼ teaspoon salt
⅛ teaspoon allspice
1 teaspoon confectioners' sugar, or as needed

Steps:

  • Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
  • Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
  • Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 32.4 g, Cholesterol 72.2 mg, Fat 2.7 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 116.2 mg, Sugar 23.4 g

CHERRY CLAFOUTIS



Cherry Clafoutis image

Cherry Clafoutis is a surprisingly easy yet elegant french dessert that everyone is going to love! This custard-like base is studded with sweet pitted cherries and flavored with vanilla and almond, so scrumptious!

Provided by Alyssa Rivers

Categories     Dessert

Time 1h

Number Of Ingredients 10

4 large Eggs
½ cup sugar
½ tsp salt
1 cup milk
1 Tablespoon vanilla extract
1 teaspoon almond extract
2 Tablespoons unsalted butter (melted)
¾ cup all purpose flour
2 cups sweet cherries (pitted and halved)
Powdered sugar for dusting

Steps:

  • Preheat oven to 350 degrees. In a blender, combine eggs, sugar, salt, milk, and both extracts. Blend until combined. Add in the flour and blend again for about 30 seconds until combined. Add in the melted butter and pulse the blender a couple times to mix it in.
  • Pour the batter into the prepared 10x6 oval dish, but it can also be done in a 9 inch round dish. Place the cherries on top of the batter. You can arrange them however you prefer.
  • Bake for 45-55 minutes, or until fully set and a knife comes out mostly clean. Remove from the oven and allow to cool at least 15 minutes.
  • You may serve this warm or cold. Dust with powdered sugar and, if desired, serve with fresh whipped cream or vanilla ice cream.

Nutrition Facts : Calories 198 kcal, Carbohydrate 29 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 104 mg, Sodium 195 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 3 g, ServingSize 1 serving

CLAFOUTIS



Clafoutis image

Clafoutis is a delicious traditional French dessert that is similar to a flan with cherries that originates from the Limousin region.

Provided by Mike Benayoun

Categories     Dessert

Time 50m

Number Of Ingredients 9

1 lb cherries
½ cup sugar
1 cup flour
4 tablespoons butter (, melted)
1 pinch salt
3 eggs
1 cup milk
2 Tbsp butter ((to grease the pan))
3 Tbsp sugar ((for the garnish))

Steps:

  • Preheat oven to 350 F / 175 C.
  • Remove the cherry stems.
  • Grease a round 10-inch (25 cm) pan with butter and arrange the cherries.
  • In a bowl, blanch the sugar and eggs. Then add the flour and salt. Stir in melted butter. Then pour the milk and stir to obtain a light and smooth dough. Pour the mixture over the cherries.
  • Bake the clafoutis for 40 minutes.
  • Sprinkle with sugar as you take the clafoutis out of the oven.
  • Serve warm or cold.

FRENCH CHERRY CLAFOUTI PUDDING - FRENCH CHERRY CUSTARD BAKE



French Cherry Clafouti Pudding - French Cherry Custard Bake image

A delicious and easy traditional French pudding; Clafoutis or Clafouti is basically a custard/pancake batter type pudding which is usually baked with fruit. Most seasonal fruits other than cherries work well - such as apricots, raspberries, blackberries etc. I make it with either fresh cherries or with bottled/tinned cherries. I try to bottle some every year, picked from the cherry trees in the garden and put them in Kirsch or Cognac! Serve with creme fraiche or cream & garnish with a cherry on top with some of the reserved liqueur.

Provided by French Tart

Categories     Dessert

Time 25m

Yield 1 Clafoutis, 4 serving(s)

Number Of Ingredients 13

24 -36 drained cherries, in juice or
kirsch
8 ounces fresh cherries, wiped
3 ounces caster sugar
3 tablespoons creme fraiche
2 ounces unsalted butter, melted
1/4 pint milk
2 medium eggs, beaten
3 ounces self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
extra unsalted butter, for greasing
icing sugar, to dust

Steps:

  • Preheat the oven to 200°C/400°F.
  • Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
  • In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
  • Pour the clafoutis batter into the greased tin or tian.
  • Scatter the cherries into the top of the clafoutis batter.
  • Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
  • Serve warm with creme fraiche or cream.

Nutrition Facts : Calories 413.4, Fat 19.4, SaturatedFat 11.3, Cholesterol 143.2, Sodium 367.1, Carbohydrate 54.8, Fiber 2.6, Sugar 34.1, Protein 7.3

FRENCH CHERRY CLAFOUTIS



French Cherry Clafoutis image

Cherry Clafoutis is a classic French recipe made with fruit, traditionally black cherries, covered with a crêpe-like batter. It is really easy to make.This is my favorite recipe of Cherry Clafoutis, because it is light, yet flavorful. It holds a special place in my heart because I used to make it during my childhood in Metz (France).

Provided by Francoise

Categories     Dessert

Time 1h5m

Number Of Ingredients 8

4 eggs
9 tbsp sugar
1 pinch of salt
5 tbsp flour
250 ml milk
60 g butter (I recommend Plugra)
1 pound black cherries (2)
1 packet (1/2 tbsp) of vanilla cane sugar (1)

Steps:

  • Wash, remove stems, and pit the cherries (2) optional.
  • Heat the oven at 350 F.
  • Melt half of the butter (30 g) and let it cool.
  • In a bowl, beat the eggs, add salt and sugar. Mix well.
  • Sift the flour and add in the eggs. Mix until the mixture is smooth.
  • Add the melted butter and the milk.
  • Butter a 9.5 inches baking dish well. Add all the cherries and pour the batter over them.
  • On the top, evenly sprinkle tiny pieces of the other half of butter (30 g or less if you want).
  • Put in the oven for 45 min. until the custard is set and lightly brown.
  • As soon as the Cherry Clafoutis is out of the oven, evenly sprinkle the vanilla sugar on top.
  • Serve at room temperature or cold.

CHERRY CLAFOUTI (FRENCH CHERRY CUSTARD CAKE)



Cherry Clafouti (French Cherry Custard Cake) image

This "custard cake" is simply an oven baked "pancake" so it is also wonderful for breakfast as well as dessert! This "cake can also be made with blueberries, raspberries, peaches or apricots.. so don't be afraid to experiment with your favourite summer fruit. I would also sprinkle "Juicy" fruit with a couple of tablespoons of plain flour to absorb the juice. This dessert may also be made with harder fruit, such as apples, though I saute apple slices in a bit of butter first. This may be served hot, or cold, but is traditionally served lukewarm. Upon seeing the review below, I realized the short coming of this recipe (the original never stated a pan size when I received it) That being the case, I must state that the recipe is for 6 servings only, and the cook must be careful of not using too large a pan or the results will be quite different than intended.

Provided by Lezlie

Categories     Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups cherries, pitted
4 eggs
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla (or kirsch)
1 1/2 cups milk
icing sugar

Steps:

  • Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor.
  • Process until smooth.
  • Pour batter over top of cherries.
  • Bake in a 350F oven for about 90 minutes.
  • Cake is done when batter has set in a custard like mass and a knife inserted comes out clean.
  • Let cake cool in pan until lukewarm.
  • Sprinkle with icing sugar and serve.
  • Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.

FRENCH CHERRY CLAFOUTIS



French Cherry Clafoutis image

This creamy custard-based dessert filled with cherries is super simple to whip up, absolutely delicious and slightly addictive. A French classic you do not want to miss this summer!

Provided by Delphine Fortin

Categories     Cakes and pies

Time 1h

Number Of Ingredients 12

1 Tablespoon (15g) unsalted butter
1 ¼ cup (300 ml) milk, at 2% or whole milk
⅔ cup (130g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract*
1 pinch salt
¾ cup (90g) all-purpose flour**
⅓ cup (30g) almond meal
2-3 cups (500-700 ml) cherries, pitted or unpitted
Confectioners' sugar, for serving
Slivered almonds, for decoration (optional)

Steps:

  • Preheat the oven to 350°F (180°C). Grease generously a 9-inch (23 cm) circular pie dish or skillet (or alternatively 8 individual baking dishes or ramequins).
  • In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla and almond extract*. Add the flour, almond meal and salt, and whisk until smooth.
  • Place the cherries at the bottom of the prepared dish and pour batter over.
  • Bake for about 45 minutes or 25-30 mins for individual clafoutis. The clafoutis is done when puffed and brown on the edges, and a knife inserted in the center comes out clean. The clafoutis will deflate as it cools. Sprinkle with powdered sugar and slivered almonds if using, and enjoy!***

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