Desserts > Custards & Puddings > Baked Custards > Clafoutis Recipe

Classic Cherry Clafoutis

A traditional French baked custard dessert, perfect for showcasing fresh cherries. This clafoutis is simple to make and delightfully flavorful, with a creamy, custard-like texture and bursts of sweet cherry goodness. Enjoy it warm or at room temperature.

Prep Time
15 minutes
Cook Time
40-45 minutes
Servings
6-8
Ingredients
  • 500 g Fresh Cherries, pitted
  • 4 Eggs
  • 100 g Granulated Sugar
  • 80 g All-Purpose Flour
  • 250 ml Milk
  • 100 ml Heavy Cream
  • 1 tsp Vanilla Extract
  • 1 Pinch of Salt
  • For dusting Powdered Sugar
  • For greasing Butter

Prepare the Cherries

Preheat your oven to 180°C (350°F). Grease a 23-25 cm (9-10 inch) baking dish with butter. Arrange the pitted cherries evenly in the prepared dish.

Make the Batter

In a large bowl, whisk together the eggs and granulated sugar until light and pale. Add the flour and salt, whisking until just combined and smooth. Gradually whisk in the milk and heavy cream until the batter is smooth. Stir in the vanilla extract.

Pour and Bake

Pour the batter evenly over the cherries in the baking dish. Bake in the preheated oven for 40-45 minutes, or until the clafoutis is puffed and golden brown, and a knife inserted into the center comes out clean. The center may still be slightly wobbly, but it will set as it cools.

Cool and Serve

Let the clafoutis cool slightly before dusting with powdered sugar. Serve warm or at room temperature. Clafoutis is best enjoyed on the day it is made, but leftovers can be stored in the refrigerator for up to 2 days.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150-200 kcal, Carbohydrates: 20-25g, Protein: 4-5g, Fat: 6-8g. These values are estimates and may vary depending on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This recipe contains dairy and eggs. Those with allergies should consider substitutions or avoid the recipe. The sugar content can be adjusted based on dietary needs. Using whole milk or cream will increase the fat content.

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FAQ

  • Can I use frozen cherries?

    Yes, you can use frozen cherries. Be sure to thaw them completely and drain any excess liquid before adding them to the baking dish. This will prevent the clafoutis from becoming too watery.
  • Can I substitute the milk with a non-dairy alternative?

    Yes, you can substitute the milk with a non-dairy alternative like almond milk or soy milk. The flavor and texture may be slightly different, but it will still work well.
  • Do I have to pit the cherries?

    Traditionally, clafoutis is made with unpitted cherries. The pits are said to impart a slight almond flavor. However, for ease of eating, pitting the cherries is recommended. If you choose to leave the pits in, be sure to warn your guests!