Cherry clafoutis is the ultimate humble French dessert that relies on simple pantry staples to highlight the sweetness of fresh fruit. This rustic custard bake is soft, slightly pillowy, and comes together with minimal effort for a stunning finish to any meal.
Ingredients
- 2 cups fresh sweet cherries, pitted
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, for the pan
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 9-inch pie dish or cast-iron skillet.
- Scatter the pitted cherries evenly across the bottom of the prepared dish.
- In a blender or a medium mixing bowl, whisk together the eggs, sugar, flour, milk, vanilla, and salt until the batter is completely smooth.
- Pour the batter carefully over the cherries.
- Bake for 35 to 40 minutes, or until the custard is set, puffed, and golden brown on the edges.
- Remove from the oven and let it cool for at least 15 minutes. The clafoutis will deflate slightly as it cools, which is perfectly normal.
- Dust with powdered sugar before serving warm.
Tips
For a deeper flavor profile, add a splash of kirsch (cherry brandy) or almond extract to the batter. Leaving the pits in the cherries is traditional as it adds a subtle almond note, but pitting them makes the dessert much easier to eat.
FAQ
Can I use frozen cherries?
Yes, you can use frozen cherries. Be sure to thaw them completely and pat them dry with paper towels to avoid adding extra moisture to your batter.
Why did my clafoutis deflate?
It is standard for a clafoutis to puff up significantly in the oven and deflate once removed. This doesn't affect the taste or texture of the dish.