Easy Creamy Fresh Cherry Clafoutis
A tender, custardy cherry dessert with a silky texture and caramelized edges, perfect for summer gatherings and light enough for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups fresh cherries, pitted (about 300 grams)
- 3 large eggs, room temperature
- 1 cup whole milk (240 ml)
- 1/2 cup heavy cream (120 ml)
- 1/3 cup all-purpose flour (45 grams)
- 1/3 cup granulated sugar (65 grams)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon unsalted butter, for greasing the baking dish
- Optional: powdered sugar for dusting
- Optional: vanilla sugar (to replace some granulated sugar)
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking dish with the unsalted butter, coating every corner.
- Pit the fresh cherries and place them in a bowl. Toss gently with about 1 tablespoon of granulated sugar and the vanilla extract to macerate.
- In a large mixing bowl, whisk the eggs with the remaining sugar until pale and slightly thickened, about 2-3 minutes.
- Slowly whisk in the flour and a pinch of salt until fully combined and smooth.
- Gradually add the milk and heavy cream, whisking continuously to create a silky, pourable batter.
- Fold the sugared cherries gently into the batter, ensuring even distribution without smashing.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula if needed.
- Bake for about 35-40 minutes until puffed, set in the center but slightly wobbly, and edges are golden brown. A toothpick should come out mostly clean with a few moist crumbs.
- Cool slightly before serving. The clafoutis will deflate a bit but remain creamy and tender.
Notes
Do not overmix the batter to avoid toughness. Use room temperature eggs and dairy for smooth batter and even baking. Toss cherries with sugar and vanilla before folding into batter to enhance flavor and texture. Bake uncovered for caramelized edges. If edges brown too fast, cover loosely with foil halfway through baking. Let rest 10 minutes before serving.
Nutrition
- Serving Size: About 1/6 of the dis
- Calories: 210
- Sugar: 19
- Sodium: 70
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: cherry clafoutis, summer dessert, creamy cherry dessert, easy cherry recipe, custard dessert, fruit dessert