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Creamy Cherry Clafoutis

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A simple and rustic French dessert featuring a creamy custard with fresh cherries and crisp buttery edges, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups (300g) fresh cherries, pitted (sweet or tart, Bing cherries preferred)
  • 1/2 cup (60g) all-purpose flour, sifted
  • 1/3 cup (65g) granulated sugar, plus extra for sprinkling
  • 3 large eggs, at room temperature
  • 1 cup (240ml) whole milk (can substitute half-and-half or cream for richness)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted (plus extra for greasing the pan)
  • Optional: powdered sugar for dusting
  • Optional: splash of kirsch (cherry brandy)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish generously.
  2. Wash and pit approximately 2 cups (300g) of fresh cherries. Toss them lightly with a teaspoon of sugar and set aside.
  3. In a medium bowl, sift together 1/2 cup (60g) all-purpose flour with a pinch of salt.
  4. In a large bowl, whisk 3 large eggs with 1/3 cup (65g) granulated sugar until pale and slightly thickened, about 2 minutes.
  5. Slowly whisk in 1 cup (240ml) whole milk, 1 teaspoon vanilla extract, and 2 tablespoons melted unsalted butter until smooth and pourable.
  6. Gradually add the dry flour mixture to the wet ingredients, whisking constantly to avoid lumps.
  7. Spread the sugared cherries evenly in the buttered dish. Pour the batter over the cherries, distributing them evenly.
  8. Bake for 35-40 minutes until the edges are golden and crisp and the center is set but slightly wobbly. A toothpick inserted near the center should come out clean.
  9. Let it cool for about 10 minutes before serving to allow the custard to settle.
  10. Optional: Dust with powdered sugar or drizzle a little honey before serving.

Notes

If edges brown too fast but center isn’t set, cover loosely with foil for last 10 minutes of baking. Use fresh ripe cherries for best results; if using frozen, thaw, drain well, and toss with flour to prevent sogginess. Let batter rest 10 minutes before pouring for smoother custard. Butter pan generously for crisp edges. Variations include swapping fruit, using almond flour for gluten-free, or coconut oil for dairy-free.

Nutrition

Keywords: cherry clafoutis, cherry dessert, French dessert, creamy custard, summer dessert, easy dessert, baked custard

Find it online: https://chloeplate.com/creamy-cherry-clafoutis-recipe-easy-homemade-dessert-with-crisp-edges/