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Black Cherry Clafoutis (Custard Pie)
Hello friends, today I'm going to share my Black Cherry Clafoutis Recipe! Call it whatever you want, Cherry Pie, Cherry Custard Pie, Clafoutis. No matter what you call it, it's delicious! My mom used to make this Clafoutis for me when I was a kid and I always loved it. I'm sure you will love this Cherry Pie too!
Recipe Video
Recipe Ingredients
- 1 cup flour
- 1 ¼ cups sugar
- 1/8 tsp salt
- 5 eggs
- 1 cup ½ & ½
- 1 cup heavy cream
- 1 tbsp pure vanilla extract
- Non-stick baking spray
- 3 cups sweet black cherries, pitted and well drained (if canned or frozen drain very well)
- 2 tbsp confectioner's sugar
Recipe Instructions
- Preheat Oven to 275°
- In a blender, combine the flour, sugar, salt, eggs, milk, cream and vanilla. Blend thoroughly.
- Generously spray the bottom of a 9-inch glass or ceramic baking dish with a non-stick spray. Spread the cherries evenly on the bottom of the baking dish. Pour the batter slowly over the berries.
- Set the baking dish inside a large lasagna style pan, add hot water to ¾” from top rim of the cups, creating a hot water bath. Bake for 1 ½ hours or until the tip of a small knife inserted in the center of the custard comes out clean. Take out of Bain Marie* and let rest at roon temperature for at least 2 hours and refrigerate at least 4 to 5 hours or better yet overnight.
- Set the cold Clafoutis again in a baking dish or a large lasagna style pan, add hot water to ¾” from top rim creating another hot water bath. This will help releasing the custard and invert the pie on a cold plate.
- Serve cold or at room temperature and sprinkle powdered sugar in the top.
Notes
*Bain-Marie (Water bath)
Place the filled serving dishes in a large, shallow pan of hot water (dishes should sit three-quarters in the water). The water surrounds the Crème Brulee with gentle heat, which protects the delicate custard from curdling.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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