Ingredients for French Cherry Clafouti Pudding French Cherry Custard Bake
- 2 cups fresh or bottled cherries, pitted
- Kirsch
- Fresh Cherries
- Caster Sugar
- Creme Fraiche
- Unsalted Butter
- 1 cup whole milk
- 4 large eggs
- Self Raising Flour
- Baking Powder
- 1 teaspoon vanilla extract
- Icing Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this French Cherry Clafouti Pudding French Cherry Custard Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make French Cherry Clafouti Pudding French Cherry Custard Bake
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or oven-safe skillet.
- In a large bowl, whisk together the eggs and sugar until light and fluffy.
- Gradually whisk in the flour until just combined. Be careful not to overmix.
- Whisk in the milk, kirsch (if using), vanilla extract, and salt until smooth.
- Gently fold in the pitted cherries.
- Pour the batter into the prepared dish.
- Bake for 25-30 minutes, or until the clafouti is set and lightly golden brown. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the clafouti cool slightly before serving.
- Serve warm with a dollop of crème fraîche or heavy cream. Garnish with a cherry and a drizzle of reserved kirsch or cognac (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
136g
Fat
56g
Carbs
18g
