Clafoutis with Cherries

Name: Clafoutis with Cherries
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
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)

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.

55 minEasyServes 6290 cal/serving

FrenchDessertOvenVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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

1

Preheat oven to 350°F (175°C). Grease a 10-inch baking dish or cast-iron skillet with 2 tbsp softened unsalted butter.
2

Spread pitted fresh or thawed frozen cherries in a single layer in the prepared baking dish.
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.
4

Pour the batter evenly over the fresh or thawed frozen cherries.
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.
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.

Questions

Can I make Clafoutis with Cherries dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, softened, 1 1/2 cups whole milk, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Clafoutis with Cherries gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Clafoutis with Cherries keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Clafoutis with Cherries?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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