Black Cherry Clafoutis (Custard Pie)


Black Cherry Clafoutis (Custard Pie)

Course Dessert
Servings 10


1 cup flour

    1 ¼ cups sugar

      1/8 teaspoon salt

        5 eggs

          1 cup ½ & ½

            1 cup heavy cream

              1 tablespoon pure vanilla extract

                Non-stick baking spray

                  3 cups sweet black cherries, pitted and well drained (if canned or frozen drain very well)

                    2 tablespoons confectioner's sugar


                      • 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.



                      *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.