Easy Creamy Fresh Cherry Clafoutis
A glossy, tender custard dessert studded with fresh cherries, perfect for a simple and indulgent summer treat. This recipe balances creamy texture with the bright tartness of cherries for a comforting yet light 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 (300 grams) fresh cherries, pitted
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk (can substitute half with cream for richness)
- ½ cup (60 grams) all-purpose flour (or gluten-free flour blend)
- ⅓ cup (65 grams) granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1 tablespoon unsalted butter, for greasing
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C) and butter an 8-inch round oven-safe baking dish thoroughly.
- Pit and rinse the cherries, then pat dry gently with a towel.
- In a medium bowl, whisk 3 large eggs until smooth and slightly frothy, about 1-2 minutes.
- Gradually add ⅓ cup granulated sugar and 1 teaspoon vanilla extract to the eggs, whisking until pale and creamy.
- Sift ½ cup all-purpose flour and a pinch of salt into the egg mixture and whisk gently until smooth, being careful not to overmix.
- Slowly pour in 1 cup whole milk while whisking continuously until the batter is thin and pourable.
- Spread the cherries evenly in the buttered baking dish. Optionally toss cherries with a teaspoon of sugar before placing.
- Pour the custard batter over the cherries, covering them evenly but leaving them visible.
- Bake for 35-40 minutes until the clafoutis puffs slightly and edges turn light golden. A knife inserted near the center should come out clean or with slight custard coating.
- Let cool for 10 minutes to allow the custard to firm up slightly but remain creamy.
- Dust with powdered sugar if desired, slice into wedges, and serve warm or at room temperature.
Notes
Use room temperature eggs and milk for better batter consistency. Avoid overmixing after adding flour to keep the texture light. Butter the baking dish well to prevent sticking. If the top browns too fast, tent loosely with foil halfway through baking. Frozen cherries must be fully thawed and patted dry to avoid excess moisture. For dairy-free, substitute milk with almond or oat milk and use vegan butter. For gluten-free, use a gluten-free flour blend one-to-one.
Nutrition
- Serving Size: 1 wedge (1/6 of the
- Calories: 190
- Sugar: 15
- Sodium: 70
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1.5
- Protein: 6
Keywords: cherry clafoutis, summer dessert, creamy custard, fresh cherries, easy dessert, gluten-free option, dairy-free option