Clafoutis with Cherries
A rustic French baked custard studded with sweet cherries, somewhere between a thick crepe and a flan. Dusted with powdered sugar and served warm from the dish, it is one of the simplest French desserts to make.
Ingredients
- 2 cups fresh or thawed frozen cherries, pitted
- 2 tbsp unsalted butter, softened
- 3 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp powdered sugar (for dusting)
Instructions
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1
Preheat oven to 350°F (175°C). Grease a 10-inch baking dish or cast-iron skillet with 2 tbsp softened unsalted butter.
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2
Spread pitted fresh or thawed frozen cherries in a single layer in the prepared baking dish.
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3
In a blender or large bowl, combine 3 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 1/2 cup all-purpose flour, 1 tsp vanilla extract, and 1/4 tsp salt. Blend or whisk until completely smooth.
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4
Pour the batter evenly over the fresh or thawed frozen cherries.
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5
Bake until the clafoutis is puffed, set in the center, and lightly golden around the edges, about 35-40 minutes. A knife inserted in the center should come out clean.
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6
Let cool for 10 minutes — the center will settle slightly as it cools, which is normal. Dust generously with 2 tbsp powdered sugar (for dusting) and serve warm directly from the baking dish.