Cherry Clafoutis
A comforting and elegant French dessert featuring fresh cherries baked in a rich, flan-like batter.
50m·DESSERT5Servings
Nutrition
546kcal
12gProtein
96gCarbs
13gFat
Ingredients
Dark Cherries
750 g
Sugar
250 g
Whole Milk
413 ml
All-Purpose Flour
94 g
Sea Salt
5 g
Vanilla Extract
15 ml
Eggs
4 whole
Egg Yolk
1 whole
Unsalted Butter
30 g
Powdered Sugar
for garnish
15 g
Instructions
1Prepare Cherries
5m
5mRinse and Pit
Rinse the fresh dark cherries thoroughly. Remove the pits from each cherry.
Coat with Sugar
Place the pitted cherries in a bowl. Add 3 tablespoons of sugar and mix gently until the cherries are coated. Set aside.
2Make the Batter
5m
5mCombine Wet Ingredients
In a large bowl, whisk together the whole milk, the remaining 1 cup of sugar, vanilla extract, eggs, and egg yolk.
Add Dry Ingredients
Gradually whisk in the all-purpose flour and sea salt until the batter is completely combined and smooth. Ensure there are no lumps.
3Assemble and Bake
40m
40mPreheat Oven
Preheat your oven to 375°F (190°C).
Butter Dish
Generously butter a 9-inch to 10-inch glass tart dish.
Arrange Cherries
Arrange the sugared, pitted cherries in an even layer at the bottom of the buttered tart dish.
Pour Batter
Carefully pour the smooth batter over the cherries, ensuring they are mostly covered.
Bake
Bake in the preheated oven for 35 to 40 minutes, or until the edges are browned and the center is set and firm.
4Serve
5m
5mCool Slightly
Remove the clafoutis from the oven and let it cool slightly on a wire rack at room temperature.
Garnish and Serve
Dust generously with powdered sugar. Serve the cherry clafoutis warm.
Tips
If your cherries are very sweet, you can omit the 3 tablespoons of sugar used to coat them.
For a richer flavor, consider using vanilla bean seeds instead of vanilla extract.
This clafoutis can be baked in a glass or ceramic tart dish, a cast iron skillet, or a casserole dish.
If you have trouble achieving a perfectly smooth batter by whisking, use a blender for about 20 seconds on high speed.