Brandied Cherry Clafouti

Brandied Cherry Clafouti

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"A warm French custard with brandied cherries. Almost any fruit can be used in this recipe."
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2 h 5 m servings 195 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.
  2. Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
  3. Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.
  4. Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.



I wouldn't say that this is the prettiest dessert I've ever made, but we were happy with the way it turned out. The texture definitely is firm custard, and we enjoyed it more cold than warm (ju...

I can't get cherries here or a good brandy so I made this with canned peaches and Golden Rum. I cut the sugar back a little since the peaches were in heavy syrup and very sweet. It turned out ...

It turned out great! It was custardy and light. It was as easy to make as explained in the directions but used slightly less sugar.

Made this as written and then with several other combinations of canned/fresh/frozen fruit and different liqueurs. Can't seem to find a bad version! (Not that I want to.) This has become my "go ...

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