Cherry and buttermilk clafoutis with lemon crème anglaise

(Serves 4)

180 ml fresh cream

180 ml buttermilk

75 g castor sugar

pinch of salt

3 eggs

5 ml vanilla extract or the seeds of ½ vanilla pod

40 g cake flour

200 g fresh, pitted cherries


150 ml fresh cream

150 ml milk

finely grated zest of 1 small lemon

3 egg yolks

45 g castor sugar


  • Preheat the oven to 170 °C. Grease an ovenproof dish.
  • To make the dessert, beat together the cream, buttermilk, castor sugar, salt, eggs and vanilla extract until light and fluffy (about 3 minutes).
  • Whisk in the flour and mix until a smooth batter is formed.
  • Pour the batter into the prepared ovenproof dish and scatter the cherries on top
  • Bake for about 25 minutes until it is firm and set.
  • Make the crème Anglaise while the clafoutis is baking in the oven. Place the cream, milk and lemon zest into a saucepan on medium heat and bring it to a simmer. Remove from the heat and strain to remove the lemon zest.
  • Beat the egg yolks and the castor sugar together for about 2 minutes until it becomes pale and fluffy. Add the hot milk and cream mixture to the egg mixture and whisk well to combine.
  • Pour it back into the saucepan and return to low heat. Whisk continuously until the custard thickens enough to coat the back of a spoon. DO NOT LET IT BOIL. Remove from the heat and serve with the clafoutis.
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