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Cherry Clafoutis

Close-up cherry clafoutis with powdered sugar on rustic table
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A classic French dessert that transforms simple cherries into a custard-like treat. This quick and elegant dessert feels special but uses humble ingredients and comes together in under thirty minutes.

Ingredients

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  • 2 cups fresh or frozen sweet cherries, pitted
  • 3 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1/4 cup heavy cream
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Butter for greasing the dish

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Generously butter a nine inch pie dish, shallow baking dish, or cast iron skillet.
  2. Spread the pitted cherries evenly across the bottom of the prepared dish. If using frozen cherries, do not thaw them first.
  3. In a large mixing bowl, whisk together the eggs and sugar until pale and slightly thickened, about one minute. Add the vanilla extract.
  4. Slowly whisk in the milk and heavy cream until combined.
  5. Sift the flour and salt into the wet ingredients and whisk until the batter is completely smooth with no lumps.
  6. Pour the custard batter gently over the cherries. Do not stir.
  7. Bake for 20 to 25 minutes, until the clafoutis is puffed, golden brown around the edges, and the center is just set but still slightly jiggly.
  8. Let cool on a wire rack for at least ten minutes. Serve warm or at room temperature, dusted with powdered sugar if desired.

Notes

For best results, use room temperature eggs and milk. Overbaking will make the custard rubbery; it is better to pull it out when the center still jiggles slightly. This dessert is best eaten the day it is made but can be stored in the refrigerator for up to three days.

Nutrition

Find it online: https://www.homestyletable.com/cherry-clafoutis/