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EasyDessertsvegetarianCC0 1.0 Universal
Traditional Limousin Clafoutis (Baked French Custard Cake with Dark Sweet Cherries)
The rustic jewel of Limousin patisserie: ripe dark sweet cherries bathed in a velvety flan-like batter of farm-fresh eggs, whole milk, butter, and vanilla, oven-baked until puffed and golden, then dusted with sugar.
Prep
15 min
Cook
35 min
Total
50 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
6
- Fresh dark sweet cherries, stemmed and pitted500 g
- Large fresh eggs4 pc
- Whole milk300 ml
- All-purpose wheat flour, sifted100 g
- Granulated sugar100 g
- Melted butter for batter and dish40 g
- Pinch of salt1 pinch
Preparation Steps
1
Butter baking dish and dust with 1 tbsp sugar. Arrange cherries in a single snug layer across bottom.
5 min timer
2
Whisk eggs with sugar and salt until frothy; whisk in sifted flour, then gradually incorporate milk and melted butter into smooth batter.
5 min timer
3
Carefully pour batter over the cherries in the dish without disturbing the fruit.
1 min timer
4
Bake at 180Ā°C for 35-40 minutes until puffed, set, and golden. Serve warm dusted with powdered sugar.
40 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
260
Protein
7.5g
Carbohydrates
38g
Fat
9g
Allergens
GlutenEggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
