Easy Mini Clafoutis
Easy Mini Clafoutis are baked custard desserts that are so simple to make and ready in no time. They are bursting with cherries and a hint of cherry brandy…
Servings 4
Equipment
- 4 10cm porcelain ramekins
- 1 large whisk
- 1 set of measuring spoons
- 1 measuring jug
- 1 set of digital scales
Ingredients
- 180 g whole pitted cherries
- 2 tbsp cherry brandy (or kirsch)
- 120 g caster sugar
- 2 large eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 50 g plain flour
- 200 ml double cream
Instructions
- Begin by pitting the cherries using a straw or skewer. You can also cut them in half to remove the pit.
- Place in a bowl with 2 tbsp of cherry brandy (or kirsch) and 2 tbsp of caster sugar and leave for 5 minutes to macerate
- Make the batter by whisking the eggs, remaining sugar, flour, double cream and vanilla together until smooth - do not overwhisk
- Place the cherries in the bottom of each buttered ramekin, then pour the batter over until the ramekin is filled
- pour any remaining juices from the cherries into the ramekins
- Bake in a preheated oven at 160℃ for 20-25 minutes until set around the edges and a jiggle in the centre
- Leave to rest for 15 minutes and enjoy warm with a dusting of icing sugar