Cherry Clafoutis Recipe
This cherry clafoutis recipe bakes fresh cherries in a light, creamy custard-style batter. It is simple, soft, and perfect served warm or chilled.
Ingredients
- 450 g fresh cherries pitted
For Preparing the Baking Dish
- 10 g unsalted butter melted
- 20 g granulated sugar
For the Batter
- 3 large eggs
- 80 g granulated sugar
- 1 teaspoon vanilla extract
- 30 g unsalted butter melted
- 35 g all-purpose flour
- 100 ml whole milk
- 130 ml heavy cream
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F / 180°C ( 320°F convection / 160°C fan). Pit 450 g fresh cherries using a cherry pitter and set them aside.
- Brush a 9-inch (23 cm) baking dish with 10 g unsalted butter, melted, then sprinkle in 20 g granulated sugar. Tilt the dish to coat the bottom and sides, then shake out any excess.
- In a mixing bowl, whisk 3 large eggs, 80 g granulated sugar, ¼ tsp sea salt, and 1 tsp vanilla extract until smooth and slightly frothy.
- Sift in 35 g all-purpose flour and whisk until the batter is smooth with no visible lumps.
- Slowly whisk in 100 ml whole milk, 130 ml heavy cream, and 30 g unsalted butter, melted, until fully combined.
- Arrange the pitted cherries evenly in the prepared baking dish, then gently pour the batter over the top.
- Bake for 35–40 minutes, or until the cherry clafoutis is puffed, lightly golden, and just set in the center.
- Let it cool slightly before serving warm or at room temperature.
Notes
Whisk the Batter Well: I like to whisk the eggs and sugar until slightly frothy because it helps give the clafoutis a soft, delicate texture once baked.
Pour the Batter Slowly: Pouring the batter gently over the cherries is something I like to do so they stay evenly spread across the dish.
Do Not Overbake: I always take the clafoutis out when the center still has a slight softness because it continues setting as it cools.
Serve Slightly Warm or Chilled: This is one of those desserts I enjoy both ways, but I especially like it chilled the next day when the custard texture turns even creamier.
Nutrition
Calories: 188kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 106mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 475IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
