Why it works: Flour and milk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 76,993 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the cherries
Wash the cherries and let them drain dry. Remove the stems, but do not remove the pits. Spread the cherries over the bottom of an 11-inch French tart pan.
Pre-heat the oven to 400°F.
Make the batter
In a large bowl, using a wire whisk or a hand beater, blend the flour with the eggs and the salt.
Add the milk slowly and beat until light.
Add most of the sugar, reserving a few tablespoons; you will have a light batter.
Add 1 teaspoon kirsch or vanilla extract, if desired.
Bake and serve
Pour the batter over the cherries in the tart pan and carefully place in the oven.
Bake for 30-35 minutes until the tart is golden and puffy.
About halfway through the baking time, sprinkle the remaining sugar over the top of the tart.
Let the baked cherry clafouti tart cool on a rack.
Serve warm or at room temperature.
Please remember that the pits are still in the cherries; they give added flavor and make the dish easy to prepare.
If you left out the kirsch, the clafoutis is also delicious at breakfast or brunch, or as a healthy snack for kids.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Flour + milktop 8% of all pairsAroma overlaplowMentioned together76,993 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 9% of all pairsAroma overlapmoderateMentioned together88,465 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + milktop 9% of all pairsAroma overlaplowMentioned together77,855 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + sugartop 10% of all pairsAroma overlaplowMentioned together89,462 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour and milk share little aroma chemistry, yet 76,993 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the batter into a custard-like structure as the tart bakes.
- All-purpose flour
- Thickens the batter so it holds a light, puffy body around the fruit.
- Whole milk
- Provides moisture and liquid that bakes into a tender custard.
- Sugar
- Sweetens the batter and helps the top brown as it bakes.
- Cherries
- Release juice and flavor into the batter as they bake.
The step that matters
Bake until golden and puffy. Underbaking leaves the egg-and-milk custard loose and wet in the centre, while overbaking can make it dry and rubbery. Look for golden color and a set, puffed top.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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