Cherry Clafoutis
Cherry Clafoutis, with measured ingredients and a clear cooking method. Serve with Kriek for a relaxed ProjectBeer table.
dessert · Serves 6
Cherry Clafoutis
Bring cherry clafoutis to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Kriek when the food is ready.
Ingredients
Serves 6
400 g cherries, pitted
3 eggs
90 g caster sugar
80 g plain flour
250 ml whole milk
100 ml double cream
1 tsp vanilla
15 g butter
Instructions
Heat oven to 190°C, 170°C fan. Butter a shallow 24 cm dish and spread cherries in one layer.
Whisk eggs and sugar, whisk in flour until smooth, then gradually add milk, cream and vanilla.
Pour over cherries and bake for 35–40 minutes until puffed, golden and set in the middle.
Rest for 10 minutes before serving warm. Refrigerate leftovers promptly.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Kriek. Cherry beer mirrors the baked cherries. A fruit-forward, gently sweet example works better here than a sharply acidic one. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.