Cherry Clafoutis Recipe
This Cherry Clafoutis recipe is the perfect combination of elegance and comfort, with fresh cherries baked into a delicious flan. I love that I can have this classic French dessert ready to serve in just 50 minutes.
Ingredients
- 3 cups pitted fresh dark cherries
- 1 cup + 3 tablespoons sugar
- 1 ¾ cup whole milk
- ¾ cup all-purpose flour
- 1 teaspoon sea salt
- 1 tablespoon vanilla extract
- 4 eggs
- 1 egg yolk
- 2 teaspoons unsalted butter
- powdered sugar for garnish
Instructions
- Preheat the oven to 375°.
- Rinse and pit the cherries and add them to a bowl along with 3 tablespoons of sugar and mix until coated. Set aside.
- In a large bowl whisk together the milk, remaining 1 cup of sugar, flour, salt, vanilla, and eggs until completely combined and smooth.
- Butter a 9”-10” glass tart dish.
- Place the cherries flat into the tart pan and pour the batter over top and bake at 375° for 35 to 40 minutes or until browned around the edges, lightly browned on top and firm in the center.
- Cool slightly on a rack at room temperature and garnish with powdered sugar and serve warm.
Notes
I highly recommend for making my cherry clafoutis recipe to make sure the batter is completely smooth before pouring it over the cherries. I usually whisk it well by hand, but if it still looks a little lumpy, I’ll toss it in the blender for 20 seconds on high speed. A smooth batter gives you that soft, custardy texture that makes this dessert so good.
Use any oven-safe dish: I’ve made this in a glass tart dish, a cast-iron skillet, and even a ceramic casserole dish. As long as it’s oven-safe, it’ll work just fine.
Use ripe, sweet cherries: I always go for fresh cherries when they’re in season. The riper they are, the better the flavor in the final dish.
Don’t overbake: I check the center with a light press. It should be set but still slightly soft, not dry or cracked.
Sweeten as needed: If the cherries are already sweet, I skip the sugar. But if they’re a little tart, tossing them in sugar makes a big difference.
Pit the cherries ahead of time: Pitting can take a little time, so I like to do it in advance. It makes everything move faster once I’m ready to bake.
Make-Ahead: You can make this up to 1 day in advance and you can either serve it cold or warmed, just reheat slightly before serving.
How to Reheat: Since this recipe is classically eaten warmed, wrap the clafoutis in foil and bake at 350° for 6-8 minutes or until just warm.
How to Store: Cover with plastic and keep in the refrigerator for up to 3 days. This does not freeze well.
Nutrition
Calories: 171kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 76mgSodium: 231mgPotassium: 152mgFiber: 1gSugar: 23gVitamin A: 201IUVitamin C: 2mgCalcium: 56mgIron: 1mg