French · Dessert
Fresh Cherry Custard Cake
A rustic French clafoutis-style custard cake where fresh pitted cherries sit beneath a thin, eggy batter that bakes into something between a cake and a baked custard - soft, trembling, and barely sweet.
$1
15 minsPrep
34 minsCook
69 minsTotal
EasyLevel
Nutrition per serving
273Calories
5.9gProtein
12.7gFat
32.6gCarbs
22.8gSugar
1.2gFiber
272mgSodium
121mgChol
7gSat Fat
198mgPotassium
60mgCalcium
1.1mgIron
0.4mcgVitamin B12
3.2mgVitamin C
0gPolyol
0gAllulose
1.2gAlcohol
Goes well with
Earl Grey Tea
local
Champagne
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 180°C (350°F). Brush a small 10cm baking dish or cake tin generously with the melted butter.
2
Scatter the pitted, halved cherries evenly over the base of the buttered dish.
3
In a bowl, whisk the egg with the sugar until just combined and slightly paler, about 1 minute.
4
Whisk in the whole milk, heavy cream, vanilla extract and dark rum until smooth.
5
Sift the flour and salt over the wet mixture and whisk until just incorporated and lump-free - the batter will be thin, like a pancake batter.
6
Pour the custard batter gently over the cherries in the dish.
7
Bake for 32-35 minutes, until the top is golden and just set with a slight wobble in the centre - a skewer should come out mostly clean.
8
Remove from the oven and let cool in the dish for at least 20 minutes; the custard will firm up further as it cools.
9
Dust lightly with sugar if desired and serve warm or at room temperature, sliced into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Cherry, pitted, halved
- 50g50g Egg, whisked
- 30g30g Sugar White
- 55g55g Whole Milk
- 25g25g Heavy Cream
- 22g22g All Purpose Flour, sifted
- 8g8g Butter, melted, for the dish
- 3g3g Vanilla Extract
- 4g4g Dark Rum
- 1g1g Salt
