Sour cherry clafoutis

Name: Sour cherry clafoutis
Ingredients: 3 eggs; 100 g sugar; 2 sachets vanilla sugar; 130 g flour; 200 ml milk; 50 ml cream; 10 g butter; 500 g sour cherries; 10 g icing sugar

Dessert - Sour cherry clafoutis by Crina F. - Recipia

Sour cherry clafoutis can also be baked with frozen fruit, in a soft batter made with eggs, milk and cream. After it cools, dust it with sugar, and the middle stays soft, almost like a baked custard. I keep a few tubs of sour cherries in the freezer too, and I prefer my slice cold and cut thick. Prep: 15 minutes. Cook: 30 minutes. Rest: 30 minutes. Total: 75 minutes. Servings: 6. Approximately 310 kcal and 8 g protein per serving.

Ingredients

3 eggs
100 g sugar
2 sachets vanilla sugar
130 g flour
200 ml milk
50 ml cream
10 g butter
500 g sour cherries
10 g icing sugar

Preparation

1. Preheat the oven to 180°C and butter an ovenproof dish. 2. Beat the eggs with the sugar and vanilla sugar until foamy and doubled in volume. 3. Add the flour, milk and cream, then beat until you have a smooth batter. 4. Pour the batter into the dish and scatter the sour cherries over the top. Bake for 30 minutes, until the edges are lightly browned and the middle is no longer liquid. 5. Leave the cake to cool for 30 minutes, then dust it with sugar.

Notes

Cut it into slices and serve with plain yogurt. It keeps covered in the fridge for up to 3 days. For a round dish, choose an ovenproof one about 24 cm across. If using frozen sour cherries, thaw and drain them well before adding them to the dish; excess liquid can leave the middle too soft. Fresh sour cherries should be ripe but still firm. Contains gluten, dairy and eggs.