Easy Creamy Fresh Cherry Clafoutis
A simple and elegant summer dessert featuring fresh cherries baked in a silky, tender custard with subtle vanilla and almond notes. Perfect for warm weather and quick to prepare.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 2 cups (300 grams) fresh cherries, pitted
- ⅓ cup (40 grams) all-purpose flour
- ½ cup (100 grams) sugar, plus extra for dusting
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk, warmed slightly
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Pinch of salt
- 1 tablespoon unsalted butter, for greasing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Butter your 9-inch (23 cm) baking dish thoroughly, coating all sides to prevent sticking.
- Pit about 2 cups (300 grams) of fresh cherries and set aside. If using frozen cherries, thaw and drain excess liquid.
- In a medium bowl, sift together ⅓ cup (40 grams) all-purpose flour, ½ cup (100 grams) sugar, and a pinch of salt.
- In a separate bowl, crack 3 large eggs and whisk until yolks and whites are fully combined and slightly frothy.
- Gradually whisk the beaten eggs into the dry ingredients. Slowly pour in 1 cup (240 ml) warm whole milk while whisking continuously to create a smooth, thin batter.
- Stir in 1 teaspoon vanilla extract and ½ teaspoon almond extract (optional). The batter should be smooth and pourable.
- Pour about half the batter into the buttered baking dish. Scatter the cherries evenly over the batter, then pour the remaining batter on top, distributing cherries evenly but not overcrowding.
- Bake for 35-40 minutes until the clafoutis puffs slightly, turns golden around the edges, and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 10 minutes. Dust with powdered sugar before serving.
Notes
Use room temperature eggs and milk to avoid clumping. Do not overmix the batter to keep it tender. Butter the baking dish generously to prevent sticking. Bake in the center of the oven for even cooking. Start checking doneness at 30 minutes with a toothpick test. Almond extract is optional but adds a lovely nutty flavor. Frozen cherries can be used if thawed and drained well. Let the clafoutis cool before slicing to help it set. Variations include swapping cherries for other fruits or using gluten-free flour and dairy-free milk alternatives.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 220
- Sugar: 24
- Sodium: 90
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 33
- Fiber: 2
- Protein: 6
Keywords: cherry clafoutis, summer dessert, creamy custard, fresh cherries, easy dessert, baked pudding, French dessert