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Brandied Cherry Clafouti

Brandied Cherry Clafouti

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    2 h 5 m
MONIQUEWS

MONIQUEWS

A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
  2. Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
  3. Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
  4. Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.
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Reviews

lutzflcat
9

lutzflcat

8/3/2013

I wouldn't say that this is the prettiest dessert I've ever made, but we were happy with the way it turned out. The texture definitely is firm custard, and we enjoyed it more cold than warm (just personal taste preference).

KARENPAULA
1

KARENPAULA

9/13/2013

I can't get cherries here or a good brandy so I made this with canned peaches and Golden Rum. I cut the sugar back a little since the peaches were in heavy syrup and very sweet. It turned out very well and the custard set up perfectly. Tasted best warm and this was a very good, easy recipe. We'll be enjoying this often. Thanks for posting.

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