Cherry clafoutis with thick cream
Discover the recipe for Cherry Clafoutis with thick cream, an essential summer classic, very practical when you have stocks of cherries to use up.
Ingredients · Servings 8 people
- 600 g cherry cherries
- 90g flour
- 2 eggs
- 90 g sucre
- 250 ml milk
- 60 ml thick fresh cream
- 50g melted butter
- 2 sachets of vanilla sugar
- icing sugar
Method · 20 min
- Pit the cherries and arrange them in the bottom of a greased and floured mold (I use a sheet of parchment paper to make unmolding easier).
- In a mixing bowl, combine the flour, eggs, and whisk until smooth. Add the caster sugar, vanilla sugar, milk, cream, and butter. Mix well.
- Pour the batter over the cherries and bake for 50 minutes at 180°C. (extend the baking time if necessary).
- Sprinkle with icing sugar and serve warm.
- Strawberry cherry 600 g
- 90g of flour
- Egg 2
- Sucre 90 g
- Milk 250 ml
- Thick fresh cream 60 ml
- Melted butter 50 g
- Vanilla sugar (2 sachets)
