Description
A simple and delightful cherry clafoutis with a custardy texture, perfect for summer gatherings and quick desserts. This recipe balances tart cherries with a silky custard base and a hint of vanilla and cinnamon.
Ingredients
- 2 cups (300g) fresh cherries, pitted
- 1/2 cup (65g) all-purpose flour, sifted (or almond flour for gluten-free)
- 1/2 cup (100g) granulated sugar, divided
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 1/2 cup (120ml) heavy cream, optional
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- A pinch of salt
- 1/4 teaspoon ground cinnamon, optional
- Butter for greasing the baking dish
- Powdered sugar for dusting before serving
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch baking dish generously.
- Pit about 2 cups (300g) of fresh cherries and set aside. If using frozen cherries, thaw and drain well.
- In a medium bowl, whisk together 1/2 cup (65g) sifted all-purpose flour, 1/4 cup (50g) granulated sugar, a pinch of salt, and 1/4 teaspoon ground cinnamon if using.
- In a larger bowl, beat 3 large eggs until pale and frothy, about 2 minutes. Add 1/2 cup (120ml) heavy cream, 1 cup (240ml) whole milk, and 1 teaspoon vanilla bean paste, whisking until combined.
- Gradually add the dry ingredients to the wet ingredients, whisking continuously until smooth and slightly thin like pancake batter.
- Spread the pitted cherries evenly in the buttered baking dish. Pour the batter gently over the cherries, covering them mostly.
- Bake for 35-40 minutes until puffed, golden on edges, and a toothpick inserted near the center comes out clean but the center is still slightly jiggly.
- Remove from oven and let rest on a cooling rack for 10-15 minutes; it will deflate slightly.
- Dust with powdered sugar before serving. Serve warm or at room temperature.
Notes
Use room temperature eggs and dairy for smooth batter. Avoid overmixing to keep clafoutis tender. Butter the dish well for easy release. Watch baking time to prevent drying out; the center should be slightly jiggly when done. Frozen cherries can be used if thawed and drained. For a golden top, broil 1-2 minutes at the end but watch carefully to avoid burning. Variations include swapping cherries for berries or peaches, using almond flour for gluten-free, or making vegan with flaxseed eggs and plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: About 1/6 of the dis
- Calories: 235
- Sugar: 20
- Sodium: 70
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
Keywords: cherry clafoutis, summer dessert, easy cherry dessert, custard dessert, fresh cherries, gluten-free option, vanilla cinnamon dessert