Cherry Clafoutis – black cherry flan – is a traditional dessert in the Limousin. A Limousin inhabitant will tell you the authentic dessert only uses cherries with kernel as it is supposed to flavor the flan. And honestly, the argument is good enough to avoid the pain of taking the kernel out. I made the cherry clafoutis with stoned cherries. Of course, this is easier to eat. The taste was great. But it gives more work as you have to let the cherries stand for one hour to draw out the juice. For those who still prefer using stoned cherries, I’ll suggest a method below.
Ingredients (6-8 persons, ø 20cm Mold)
500 g / 17,5 oz of black cherries with kernel
30 g / 1 oz of almond powder
75 g / 2,5 oz of sugar
1 sachet of vanilla sugar (or vanilla extract)
2 tb of flour
40 cl / 13,3 fl.oz of milk
1 pinch of salt
A knob of butter
20 g / 0,7 oz of icing sugar
Preheat the oven to 180°C / 350°F
In a bowl, whip the eggs with sugar and vanilla sugar. Add two tablespoons of flour, the almond powder, milk and a pinch of salt and mix it well.
Butter the mold and dust with flour, tapping out excess.
Spread the cherries and pour on the flan preparation.
Bake it for 40 minutes.
Sprinkle top of clafoutis with icing sugar and leave to cool 10-15 minutes before serving.
The clafoutis is best served warm.
Simple method to stone a cherry and keep it entire:
Cut the bottom of the cherry in four. Insert a thin stick into the other end and push the kernel slowly and firmly.
If you use stoned cherries for the clafoutis recipe, add 20 g (0,7 oz) of sugar and 2 tablespoons of kirsh and let it stand for one hour.