Clafoutis is a rustic French dessert from Limousin: fresh cherries baked in a lightly sweet custard until softly set and golden.
A quick batter and a hot oven make this an easy dessert, with cherries providing bright pockets of fruit throughout.
Let the clafoutis cool for 15 minutes before slicing so the custard settles while staying pleasantly tender.
Serving Suggestions
Dust with powdered sugar and serve warm or at room temperature with lightly whipped cream.
Recipe Notes
Traditional versions may leave the cherry pits in for flavor, but pitting makes the dessert easier and safer to eat.
French Cherry Clafoutis (Rustic Baked Custard)
A simple French baked custard filled with juicy cherries and finished with powdered sugar.
Equipment
- 9-inch baking dish
- Blender or whisk
- Mixing bowl
- Fine sieve
Ingredients
Clafoutis Batter
- 2 cups pitted fresh cherries
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp fine salt
To Finish
- 1 tbsp powdered sugar
- 1/2 cup lightly whipped cream optional
Instructions
Prepare:
- Heat the oven to 375°F (190°C). Butter a 9-inch baking dish and arrange the cherries in an even layer.
- Whisk the flour, sugar, eggs, milk, cream, melted butter, vanilla, and salt until smooth. Pour the batter over the cherries.
Bake and Serve:
- Bake for 35 to 40 minutes until puffed, golden, and softly set in the center.
- Cool for 15 minutes. Dust with powdered sugar, slice, and serve with whipped cream if desired.
Notes
- The center should have a gentle wobble when the clafoutis comes out of the oven.
- Frozen pitted cherries can be used straight from frozen; add a few minutes to the bake time.
Nutrition
Calories: 285kcalCarbohydrates: 36gProtein: 7gFat: 13gSaturated Fat: 7gCholesterol: 105mgSodium: 105mgFiber: 2gSugar: 23g