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–+ servings
Baked cherry clafoutis in a white baking dish.

Cherry Clafoutis

5 from 1 vote
Encharted Cook | Jan Nunes
Cherry Clafoutis is a rustic French dessert containing fruit and rich, dense custard. It is delicious, served warm from the oven with just a sprinkling of powdered sugar.
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Prep Time 15 minutes
Baking Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6 Servings
Calories 326 kcal

Ingredients
 

  • 2 Tablespoons Butter
  • 3 Large Eggs
  • ¾ Cups Whole Milk
  • ½ Cup Heavy Cream
  • ½ Cup Granulated Sugar, Divided ¼ Cup in the Batter and ¼ Cup to Top the Batter
  • 1 Tablespoon Vanilla Extract
  • ¼ Teaspoon Salt
  • 1 Cup All Purpose Flour
  • 3 Cups Cherries, Stemmed, Rinsed, Pitted, Drained
  • Powdered Sugar

Instructions
 

  • Preheat the oven to 350°F/180°C. Put the butter in a 10-inch flameproof baking dish. Melt it over medium-low heat on the stove. Remove from heat and set it aside for later.
    2 Tablespoons Butter
  • Whisk the eggs, whole milk, heavy cream, ¼ cup granulated sugar, vanilla extract, and salt until all is well beaten. Add the flour and continue to whisk until it is fully incorporated.
    3 Large Eggs, ¾ Cups Whole Milk, ½ Cup Heavy Cream, ½ Cup Granulated Sugar, 1 Tablespoon Vanilla Extract, ¼ Teaspoon Salt, 1 Cup All Purpose Flour
  • Pour the batter into the baking dish. Arrange the cherries evenly over the top of the batter and sprinkle the top of the batter with the reserved ¼ cup of granulated sugar.
    3 Cups Cherries
  • Bake 35 to 45 minutes until set, puffed, and a tester inserted into the center comes out clean.
  • Remove the cherry clafoutis from the oven and allow it to cool slightly. Dust with powdered sugar and serve while still warm.
    Powdered Sugar

Notes

My Top Tips
♡ Use Less Fruit. Sometimes you might not have the full amount of fruit listed in this recipe. The good news is this recipe can be made with less fruit by halving the cherries.
♡ Change the Texture. The amount of flour varies the texture. The ½ cup of flour in this recipe makes a firm but still tender custard. Change the flour to 1 cup and the texture becomes more like a bread pudding.
Substitutions & Variations
Substitute Almond Extract. Instead of vanilla extract substitute almond extract. Almond goes well with cherries and some chefs believe it mimics the extra flavor of leaving the pits in the cherries.
Substitute Kirsch Liqueur.  Kirsch is a clear, colorless brandy made from cherries and is an excellent substitution for vanilla extract.
Substitute Other Fruits. This recipe can also be made with a variety of fruits and flavorings. Other delicious choices are:
  • blackberries
  • raspberries
  • blueberries
  • halved and pitted apricots with sliced almonds and ¼ teaspoon of almond extract
  • cored and thinly sliced apples, or pears
  • sliced nectarines
Make-Ahead & Storage
This recipe is best when made just before serving and can be assembled before dinner and then baked during dinner.
Leftovers can be stored in the refrigerator in a sealed container and gently warmed in the microwave before serving.

Nutrition Per Serving

Calories: 326kcal | Carbohydrates: 42g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 118mg | Sodium: 176mg | Potassium: 224mg | Fiber: 2g | Sugar: 25g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg

All nutritional information on this site is an estimate. Your results may vary.

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