Cherry Clafouti Baked in Mango-Coconut Custardy Batter

By • May 9, 2012 4 Comments

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Author Notes: Cherries are the fruit mostly used in Clafouti, but I often make it with plums, peaches, apricots or pears and it is just as delicious. Since fresh cherries aren’t yet in season, in this recipe I used frozen Sour cherries and fresh mango puree in the custard; I also substitute coconut milk for regular milk. The Clafouti came out golden brown and delicious. The combination of mango puree and coconut milk made the custardy batter thicker and not overly eggy. This easy and rustic French dessert will be a perfect ending for Mather’s Day dinner. Kukla

Serves 6 to 8

  • • Unsalted butter, for baking dish
  • • 3 large eggs
  • • 2 large egg yolks
  • • 1 ripe mango, peeled, flash pureed and pushed through a fine sift (about 1 cup)
  • • 3/4 cup crème fraîche, plus more for serving
  • • 3/4 cup organic coconut milk (preferably Thai brand)
  • • 1/2 cup granulated sugar, plus 1 tablespoon for baking dish
  • • 2 teaspoons pure vanilla extract
  • • 3 tablespoons Kirsch or Coconut rum
  • • 1/2 teaspoon salt
  • • 1/3 cup all-purpose flour
  • • 2 tablespoons cornstarch, divided
  • • 12 ounces pitted fresh or frozen sweet or sour cherries
  • • Confectioners' sugar, for dusting
  1. Preheat oven to 375 degrees. Butter a 9-inch baking dish, about 1 and 1/2 to 2-inches deep. Coat with granulated sugar; tap out excess. Whisk eggs, yolks, flour and 1tablespoon cornstarch in a medium-large bowl; whisk in mango puree, crème fraîche, coconut milk, granulated sugar, vanilla, kirsch or rum and salt.
  2. Toss the cherries with the remaining tablespoon of cornstarch and arrange them in prepared dish. Strain batter over cherries. Bake until browned around edges and set in the center, 45 to 50 minutes. Let cool until warm; it will sink slightly. Dust with confectioners' sugar, and serve warm with crème fraîche. Note: When using frozen cherries, thaw them overnight in a colander placed over a bowl in the refrigerator.

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