Description
This classic Cherry Clafoutis recipe features fresh or canned sweet cherries baked in a smooth, custard-like batter infused with vanilla and almond extracts. A gently sweet dessert that’s easy to prepare and perfect served warm, room temperature, or cold, dusted with powdered sugar.
Ingredients
Scale
Cherries
- 1 1/2 cups fresh sweet cherries, pitted (or use canned cherries, drained – about 1 can)
Batter
- 3 large eggs, room temperature
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar, plus 2 tablespoons for topping
- 1 cup whole milk or half and half
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Generously butter the bottom and sides of a 9 or 10 inch baking dish or pie plate to prevent sticking and add flavor.
- Arrange cherries: Evenly distribute the pitted cherries across the bottom of the buttered baking dish, creating a vibrant fruit base for the clafoutis.
- Make batter: In a blender, combine the 3 eggs, 1/2 cup sugar (reserve 2 tablespoons for topping), whole milk, all-purpose flour, vanilla and almond extracts, and salt. Blend until the mixture is completely smooth and homogeneous.
- Assemble and sprinkle sugar: Pour the smooth batter evenly over the cherries in the baking dish. Sprinkle the reserved 2 tablespoons of granulated sugar over the top to create a slight caramelized crust during baking.
- Bake: Place the baking dish in the preheated oven and bake for about 35 to 45 minutes. The clafoutis is done when the custard batter is set and lightly golden at the edges.
- Cool and serve: Allow the clafoutis to cool for at least 15 minutes before serving. Dust the top with powdered sugar. It can be enjoyed warm, at room temperature, or cold according to preference.
- Store leftovers: Any leftovers can be stored in the refrigerator, covered, for up to 4 days. Reheat gently in the microwave or oven before serving.
Notes
- Cherries: Use fresh, sweet cherries or drained canned cherries. Frozen cherries can be used if thawed and excess liquid drained. Traditionally made with unpitted black cherries, but pitted cherries make eating easier. If using unpitted, inform guests to avoid pits.
- Variations: Substitute cherries with plums, prunes, apples, pears, cranberries, or blackberries for a different fruit flavor.
- Reheating: Best eaten within 24 hours but lasts 3 to 4 days refrigerated. Reheat by microwaving in 15-second intervals until warm, or bake covered with foil at 350°F for 5 to 10 minutes.
Keywords: Cherry Clafoutis, French dessert, baked custard, cherry dessert, easy cherry recipe, summer fruits, traditional clafoutis