Easy Mini French Cherry Clafoutis for Two

This is actually a quick version of the classic French cherry clafoutis, I just made it small because I didn’t have many cherries left, but it was so yummy I figured, why not share the recipe! The idea was always to make a proper clafoutis, but with just a handful of cherries sitting around, I went for something in between a custard and a pudding, and honestly? It turned out fantastic!

A clafoutis is one of those wonderfully rustic French desserts that sounds far fancier than the effort it actually requires. Cherries nestle into a lightly sweet, creamy batter, and the whole thing goes into the oven until it puffs up, sets, and turns golden around the edges. The result is somewhere between a thick custard and a soft cake, with that gorgeous jammy fruit tucked underneath. It is the kind of dessert that makes you look like you know what you are doing, even when you are basically just using up whatever is left in the fruit bowl.

The beauty of this mini version is that it serves two perfectly, and it comes together in about fifty minutes from start to finish. No complicated technique, no special equipment, just a small oven-safe dish, a handful of cherries, and a few pantry staples. Simple, satisfying, and honestly one of those recipes you will find yourself coming back to every cherry season. Let’s check the recipe! 🙂

Easy Mini French Cherry Clafoutis for Two

Servings: 2
Time: 50mins
Difficulty: Normal
Rating: ★★★★★
Print

What oh what todo with a handful of cherries, a little cream, and the audacity to call it French!!!! Uh lá lá, this tiny clafoutis is the dessert for two that delivers way above its weight!

Ingredients

Cherries – A handful (+/- 20)
Heavy Cream – 125 ml
Sugar – 50 g
Egg Yolks – 2
Flour – 1 Teaspoon
Salt – A Pinch

Directions

Start by halving the cherries and removing the pits, then arrange them in the bottom of an oven-safe dish (such as a Pyrex dish).
Now combine all the other ingredients in a bowl and whisk well, then pour into a small saucepan and place over medium-low heat, stirring constantly. You want it to simmer a bit and thicken slightly.

Once it has thickened, pour it over the cherries and bake in a 180°C (350ºF) oven for about 20 minutes. Stick a toothpick in the middle; if it comes out dry, it’s ready and fully cooked.
Let it cool a bit, and then just dig in 🙂 Enjoy!

Notes & Tips: Traditionally, a classic clafoutis is actually made with the cherry pits left in, as they are said to add a subtle almond like flavor during baking. If you want to go the authentic route, leave them in and just warn whoever you are sharing with! For this mini version, pitting them makes eating a lot more relaxed.

Fresh cherries are ideal when they are in season, but frozen cherries (thawed and patted dry) work perfectly well here too. Canned cherries can also do the job in a pinch, just make sure to drain them very thoroughly so the batter doesn’t turn watery.

Pre-cooking the cream mixture on the stovetop before it goes into the oven helps it thicken into a proper custard in the oven rather than staying too loose. Don’t rush this step, keep the heat medium-low and stir continuously.

Since this is a mini recipe, use a small oven-safe dish, something around 15 cm (6 inches) in diameter. If your dish is too big the batter will spread too thin and dry out.

This clafoutis is lovely warm straight out of the oven, but it also sets a bit more as it cools and is equally delicious at room temperature. A dusting of powdered sugar on top before serving is a nice touch if you want to feel extra fancy or sweet hehehehe.

Of course, if you have more cherries and want to feed more people, simply double or triple the recipe and use a larger baking dish. Just keep an eye on the baking time and add a few extra minutes as needed.

Yep this is another oldie from me (sorry about the sad photos hehehe), but i liked it, it was the first time i tried like a fruit pudding type of thing and i really enjoyed it, it’s a great recipe when you have a handful of maybe oldish cherries that are better to bake than to eat ;D

This recipe for Easy Mini French Cherry Clafoutis for Two was originally created on BakeAfter.com. Esta receita de Pudim de Cerejas foi publicada em português no Iguaria.com.