Description
A classic French dessert featuring fresh cherries baked in a smooth, custard-like batter. This cherry clafoutis is simple to make with basic pantry ingredients and offers a delightful balance of sweet fruit and creamy texture, perfect for a cozy dessert.
Ingredients
Scale
Batter Ingredients
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Fruit and Finishing
- 2 cups fresh pitted cherries (or blueberries or raspberries)
- 2 tablespoons unsalted butter (for greasing)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Generously butter a 9-inch round baking dish or pie pan to prevent sticking and add flavor.
- Mix Batter: In a mixing bowl, whisk together the eggs and sugar until the mixture is light and frothy. Add the milk, flour, salt, vanilla extract, and almond extract if using, then whisk until the batter is smooth and lump-free.
- Set Base Layer: Pour a thin layer of the batter into the prepared baking dish and bake for 5 minutes. This step helps to slightly set the bottom layer before adding fruit.
- Add Fruit and Remaining Batter: Remove the dish from the oven and evenly scatter the fresh pitted cherries over the partially set batter. Pour the remaining batter over the fruit, ensuring even coverage.
- Bake to Finish: Return the dish to the oven and bake for 35 to 40 minutes until the clafoutis is puffed up, golden on top, and a knife inserted into the center comes out clean.
- Cool and Serve: Let the clafoutis cool slightly. If desired, dust with powdered sugar before serving warm or at room temperature.
Notes
- Use fresh, pitted cherries for the best texture and flavor.
- Substitute cherries with blueberries, raspberries, or stone fruits like plums or apricots as preferred.
- Almond extract is optional but enhances the cherry flavor well.
- Clafoutis has a custard-like texture and is best enjoyed the same day it’s made.
