Easy Creamy Cherry Clafoutis Recipe Perfect for Summer Desserts
A simple, creamy cherry clafoutis that combines fresh cherries with a silky custard batter, perfect for a quick and delicious summer dessert.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 2 cups (300 grams) fresh cherries, pitted
- 1/2 cup (65 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon unsalted butter, for greasing the baking dish
- Optional: powdered sugar for dusting
- Optional: 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and butter your baking dish well to prevent sticking.
- Pit about 2 cups (300 grams) of fresh cherries. Toss them lightly in a tablespoon of sugar if desired and set aside.
- In a large bowl, whisk together 1/2 cup (65 grams) all-purpose flour, 1/2 cup (100 grams) granulated sugar, and a pinch of salt.
- Crack 3 large eggs (room temperature) into the bowl and whisk until smooth, allowing the batter to thicken slightly.
- Slowly pour in 1 cup (240 ml) whole milk and 1 teaspoon vanilla extract while whisking gently to form a silky, pourable batter without overmixing.
- Arrange the cherries evenly on the bottom of the buttered baking dish, then pour the batter over them.
- Bake for 35-40 minutes until the edges are golden and the center is just set but still jiggles slightly when shaken gently.
- Let the clafoutis cool for 10 minutes before serving to allow the custard to finish setting.
- Dust with powdered sugar if desired and serve warm or at room temperature.
Notes
Do not overmix the batter to avoid toughness. Use room temperature eggs and milk for better blending. Butter the baking dish generously to prevent sticking. If edges brown too fast, tent with foil halfway through baking. Let the clafoutis cool before slicing for best texture. Frozen cherries can be used if thawed and drained well to avoid sogginess.
Nutrition
- Serving Size: About one-sixth of t
- Calories: 220
- Sugar: 20
- Fat: 7
- Carbohydrates: 33
- Fiber: 2
- Protein: 6
Keywords: cherry clafoutis, summer dessert, creamy custard, easy cherry dessert, baked cherry custard