Cherry Clafoutis
A rustic French baked dessert with whole cherries suspended in a creamy, custardy batter that puffs and sets in the oven, dusted with powdered sugar and served warm from the dish.
Ingredients
- 2 lbs fresh dark sweet cherries (or jarred, drained), pitted
- 1 1/2 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/8 tsp kosher salt
- 2 tbsp unsalted butter, softened
- 2 tbsp powdered sugar (for dusting)
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 10-inch round baking dish or cast-iron skillet generously with 2 tbsp softened unsalted butter.
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2
Whisk together 3 large eggs, 1/2 cup granulated sugar, and 1/8 tsp kosher salt in a bowl until pale and slightly thickened. Whisk in 1/2 cup all-purpose flour until smooth.
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3
Add 1 1/2 cup whole milk, 1/2 cup heavy cream, 1 tsp pure vanilla extract, and 1/4 tsp almond extract and whisk until a smooth, thin batter forms.
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4
Arrange the 2 lbs pitted fresh dark sweet cherries (or jarred, drained) in a single layer over the bottom of the prepared baking dish. Pour the batter evenly over the cherries.
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5
Bake for 35-40 minutes until the clafoutis is puffed, golden at the edges, and just set in the center when gently shaken.
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6
Remove from the oven and let cool for 10 minutes — it will deflate slightly as it cools. Dust generously with 2 tbsp powdered sugar (for dusting) and serve warm directly from the dish.