Description
This Easy Cherry Clafoutis is a classic French dessert featuring a light, custard-like batter baked over juicy cherries. It’s simple to prepare with pantry staples and fresh or frozen cherries, perfect for a sweet treat that’s both elegant and comforting.
Ingredients
Scale
Ingredients
- 1 cup whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 cups fresh or frozen (pitted) cherries
- 1 tablespoon unsalted butter (for greasing)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C). Grease a 9-inch pie or baking dish with unsalted butter to prevent sticking and ensure easy serving.
- Arrange cherries: Evenly spread the pitted cherries across the bottom of the prepared baking dish, creating a fruit layer for the custard batter to set over.
- Make the batter: In a mixing bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, almond extract, and salt until smooth and well combined.
- Add flour: Gradually whisk in the all-purpose flour until the batter is smooth, fully combined, and slightly bubbly with no lumps.
- Combine and bake: Pour the batter evenly over the cherries in the baking dish. Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the clafoutis is puffed up, lightly golden on top, and set in the center when gently shaken.
- Cool and serve: Remove from the oven and allow the clafoutis to cool slightly before serving. Dust with powdered sugar if desired. Enjoy warm, at room temperature, or chilled based on preference.
Notes
- For best texture, use whole milk or a mixture of milk and cream for a richer custard.
- This recipe works well with other fruits such as berries, plums, or apricots in place of cherries.
- Clafoutis is best enjoyed the same day it’s made, but leftovers can be stored in the refrigerator for up to 2 days.
