Cherry Clafoutis, Custard Pie (Clafoutis aux Cerises) | Chef Jean-Pierre

cherries

🥗Healthier: berries

💰Cheaper: frozen cherries

Berries provide similar flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Start by preparing fresh cherries; pit them using a cherry pitter, ensuring to remove most of the pits.

Spray a glass pie mold with non-stick spray generously to prevent sticking.

Fill the bottom of the pie mold with the pitted cherries, being generous with the amount.

In a blender, combine 5 eggs, 1 cup of half and half, and 1 cup of heavy whipping cream.

Add 1 and 1/4 cups of sugar, 1 cup of sifted flour, a pinch of salt, and 2 teaspoons of vanilla extract to the blender.

Blend the mixture until well combined, ensuring not to over-blend to avoid too many bubbles.

Pour the batter over the cherries in the pie mold, ensuring to cover them as much as possible.

Preheat the oven to between 325°F and 350°F, keeping an eye on it as different ovens may vary.

Place the pie mold in a lasagna pan and pour hot water into the pan to create a water bath for even cooking.

Bake in the oven for an unspecified time, checking for doneness until puffed and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens