Easy French Clafoutis (French Baked Custard)

Easy French Clafoutis Dessert With Cherries and Raspberries and Dusting of Powdered Sugar on Marble Background- Overhead Shot.

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Easy French Clafoutis (French Baked Custard)

Easy clafoutis recipe, homemade with simple ingredients. This classic French baked custard cake is full of fresh cherries and berries of your choice. As for the texture, it's dense, rich and creamy and tastes like a cross between a baked Dutch baby pancake and a flan. This dessert puffs up dramatically as it bakes and deflates as it cools.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: French

Servings: Slices

Calories: 175kcal

Author: Abeer Rizvi

Ingredients

1 cup Whole milk Please don't replace with 2% or skim milk
¼ cup Heavy cream
2 tablespoon Butter Unsalted, Melted
½ cup Granulated sugar
½ cup All-purpose flour
3 Eggs Large
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
⅛ teaspoon Salt
2 cups Pitted cherries or Berries Fresh, washed, patted dry. I used a combination of cherries and raspberries
1 tablespoon Powdered sugar For dusting on top

Instructions

In a blender, mix together milk, heavy cream, melted butter, sugar, flour, eggs, extracts and salt until smooth. You can also mix the ingredients together in a large bowl with a whisk. Keep aside.
Go ahead and grease a 9 inch round pan generously with unsalted butter.
Spread the pitted cherries and raspberries.
Pour batter on top.
Use a wooden skewer to move the fruits around so that they are evenly dispersed in the batter.
Bake at 350 degrees F for 40-50 minutes. You will know this is ready and done baking when it is puffed up and top is golden brown and edges are slightly pulling away and the center springs back slightly to touch.
Remove from oven and serve warm with a dusting of powdered sugar.
For perfect slices, let it cool to room temperature first before cutting with a sharp knife. Enjoy.

Notes

If you don't have heavy cream, replace that quantity with whole milk.
You must use whole milk for maximum richness and creaminess.
Do no use salted butter because it can make this dessert very salty.
Use whatever fruits and berries you like. Just make sure they are fresh and not frozen or canned.
Do not over bake because it will dry out this dessert.
Don't over mix batter because that yields a tough and chewy texture.
This is best served warm or at room temperature.
Read additional tips and variations above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.

Nutrition