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Cherry clafoutis


Cherries SCREAM childhood - and nothing better and more comforting than a cherry clafoutis.
Sweet and tart, they are so moreish in this flan type mixture, definitely a crowd pleaser. This recipe is buy the incredible French chef Guy Savoy.

If you follow the blood type diet®, while cherries are beneficial for most types (yay), milk and cream aren't that great for all, so, indulge for a bite or two if you are a type A or O.

Serves 8
Super simple
Prepare in 15 minutes, cook in 30.

Preheat your oven at 200ºC.

  1. Scrape the seeds of the vanilla bean.
  2. In a large bowl, whisk together the eggs, vanilla and sugar until frothy.
  3. Add the almonds, cream, milk and mix until the batter is combined and silky.
  4. Make sure to pick the stems off the cherries, keep the pips in. Rinse the fruits and dry.
  5. Grease a large pie dish (D25cm x H4cm) with the butter and top with the 25g of sugar. Place all of the cherries in a single layer.
  6. Pour the batter over the cherries and bake in the oven for 30 minutes.
  • 500g cherries
  • 2 eggs
  • 75g of sugar
  • 25g of ground almonds
  • 1 vanilla pod
  • 125g double cream
  • 125g milk
  • 20g butter
  • 20g sugar
recipe tip: 
Keep and dry the cherry stems, they are great to cure cystitis! You can use the fruits you like to make the clafoutis!
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