Easy Creamy Fresh Cherry Clafoutis Recipe Perfect for Summer Desserts
A warm, creamy cherry clafoutis with a smooth custardy texture and bursts of fresh cherries, perfect for a simple and elegant summer dessert.
- 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 (300g) fresh cherries, pitted
- 1/2 cup (65g) all-purpose flour, sifted (or almond flour for gluten-free)
- 1/3 cup (65g) granulated sugar, plus extra for sprinkling on top
- 3 large eggs, room temperature
- 1 cup (240ml) whole milk (or half-and-half for extra creaminess)
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 tablespoon unsalted butter, for greasing the baking dish
- Optional: powdered sugar for dusting
- Optional: a few drops almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish with the tablespoon of unsalted butter, coating sides and bottom well.
- Rinse and pit about 2 cups (300g) of fresh cherries. Pat dry to avoid excess moisture.
- In a medium bowl, sift together 1/2 cup (65g) all-purpose flour, 1/3 cup (65g) granulated sugar, and a pinch of salt.
- In a large bowl, whisk 3 large eggs until pale and slightly frothy, about 1-2 minutes.
- Gradually add the dry ingredients to the eggs, whisking gently to combine. Slowly pour in 1 cup (240ml) whole milk and 1 teaspoon vanilla extract, whisking continuously until smooth and pourable.
- Gently fold the cherries into the batter, ensuring even distribution without crushing them.
- Pour the mixture into the prepared baking dish. Sprinkle a little granulated sugar on top for a caramelized crust.
- Bake for 35-40 minutes until edges are golden and a knife inserted near the center comes out clean. If top browns too fast, tent loosely with foil halfway through baking.
- Let cool slightly for 10-15 minutes. Dust with powdered sugar if desired before slicing and serving.
Notes
[‘Use room temperature eggs and milk for smooth mixing and even baking.’, ‘Do not overmix the batter to avoid tough texture.’, ‘Carefully pit cherries to avoid pits in the dessert.’, ‘Grease the baking dish well with butter to prevent sticking.’, ‘Start checking doneness at 30 minutes; the center should be slightly wobbly for creaminess.’, ‘Let the clafoutis rest before slicing to firm up the custard.’, ‘Frozen cherries can be used if thawed and drained well.’, ‘For dairy-free, substitute milk and butter with plant-based alternatives.’, ‘For gluten-free, use almond flour or gluten-free baking blend.’]
Nutrition
- Serving Size: About 1/6th of the d
- Calories: 210
- Sugar: 20
- Fat: 7
- Carbohydrates: 32
- Protein: 6
Keywords: cherry clafoutis, summer dessert, creamy custard, fresh cherries, easy dessert, gluten-free option, dairy-free option