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Cherry Clafoutis

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Cherry Clafoutis is a classic French dessert featuring sweet, juicy cherries baked in a delicate, creamy custard with lightly golden edges. Made with a simple blender batter flavored with vanilla and almond extract, this elegant dessert is perfect for family gatherings, weekend baking, or special occasions and can be enjoyed warm, chilled, or at room temperature.

Ingredients

2 tablespoons unsalted butter

2½ cups (12 oz) cherries, stemmed and pitted

3 large eggs

1 cup whole or 2% milk

¼ cup heavy cream

½ cup plus 2 tablespoons granulated sugar, divided

½ cup all-purpose flour, spooned into a measuring cup and leveled off

¼ teaspoon salt

1 teaspoon vanilla extract

⅛ teaspoon almond extract

Confectioners’ sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and position the oven rack in the middle.
  2. Melt the unsalted butter in a 10-inch cast-iron or nonstick ovenproof skillet over medium heat, swirling to coat the bottom and sides evenly. Alternatively, melt the butter in a 2-quart baking dish in the oven.
  3. Arrange the stemmed and pitted cherries in an even layer across the bottom of the prepared skillet or baking dish.
  4. In a blender, combine the eggs, milk, heavy cream, ½ cup granulated sugar, all-purpose flour, salt, vanilla extract, and almond extract. Blend on medium speed until the batter is completely smooth and well combined.
  5. Pour the prepared batter evenly over the cherries, allowing it to spread naturally throughout the skillet and surround the fruit.
  6. Transfer the skillet to the preheated oven and bake for 20 minutes. Carefully remove it from the oven and sprinkle the remaining 2 tablespoons of granulated sugar evenly over the surface.
  7. Return the skillet to the oven and continue baking for another 25–30 minutes, until the clafoutis is golden brown and just set. The center should have a slight wobble, but a toothpick or knife inserted into the center should come out clean.
  8. Remove the clafoutis from the oven and place the skillet on a wire rack. Allow it to cool for approximately 30 minutes. The custard will naturally settle slightly as it cools.
  9. Dust the surface with confectioners’ sugar if desired. Slice into 8 portions and serve directly from the skillet, slightly warm, at room temperature, or chilled.

Notes

Frozen cherries: Substitute frozen cherries for fresh cherries if needed. Thaw completely, drain thoroughly, and pat dry before adding them to the skillet to prevent excess moisture.

Cherry preparation: Remove the pits before baking for easier serving and eating. Traditional French clafoutis sometimes uses whole cherries, but pitted cherries are more convenient.

Fruit variations: Replace the cherries with blueberries, raspberries, blackberries, or sliced peaches for a different seasonal dessert.

Citrus variation: Add freshly grated lemon zest to the batter for a bright citrus flavor that complements the cherries.

Vanilla variation: Substitute vanilla bean seeds for vanilla extract to create a richer vanilla flavor.

Almond topping: Sprinkle sliced almonds over the batter before baking for additional texture and a delicate nutty flavor.

Chocolate variation: Scatter a few dark chocolate chips among the cherries before pouring in the batter for a chocolate-cherry dessert.

Gluten-free option: Replace the all-purpose flour with an equal amount of 1:1 gluten-free baking flour blend. The finished custard texture may vary slightly depending on the blend.

No blender needed: Whisk the batter ingredients together in a mixing bowl until smooth. If lumps remain, strain the batter through a fine-mesh sieve before pouring it over the cherries.

Pan options: Use a 10-inch cast-iron skillet, a nonstick ovenproof skillet, or a 2-quart baking dish. Make sure the pan is oven-safe.

Prevent rubbery texture: Measure the flour carefully and avoid overbaking. Remove the clafoutis when the center is just set with a slight wobble.

Natural deflation: Clafoutis puffs up during baking and settles as it cools. This is normal and creates its signature soft, custard-like consistency.

Make ahead: Bake the clafoutis several hours before serving, allow it to cool, and refrigerate until needed. Serve chilled, at room temperature, or gently reheated.

Refrigerator storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer storage: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving or reheating.

Oven reheating: Warm individual portions in a preheated 300°F (150°C) oven for approximately 10–15 minutes until heated through.

Microwave reheating: Heat individual slices in short 15–20-second intervals until warmed to your preference.

Serving suggestions: Dust with confectioners’ sugar or serve with whipped cream, vanilla ice cream, or additional fresh cherries.

Nutrition information is estimated per serving and may vary depending on the type of milk, cherry variety, and optional garnishes.

Nutrition

Find it online: https://chocolatecoveredamy.com/cherry-clafoutis/