Description
Cherry Clafoutis is a classic French dessert featuring a delicate, baked custard infused with fresh or frozen cherries. This timeless treat combines a smooth, vanilla- and almond-scented batter with juicy cherries, baked to a golden, puffed finish. Easy to prepare and perfect for brunch or dessert, it can be served warm, at room temperature, or chilled, and is traditionally dusted with powdered sugar for added sweetness.
Ingredients
Scale
For the Clafoutis Batter
- 1 cup whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon almond extract (optional)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
For the Filling and Finishing
- 2 cups fresh or frozen pitted cherries (sweet or tart)
- 1 tablespoon butter (for greasing the dish)
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or baking dish with butter to prevent sticking and to help the clafoutis develop a beautiful crust.
- Make the Batter: In a mixing bowl, whisk together the whole milk, eggs, granulated sugar, vanilla extract, and almond extract (if using) until the mixture is smooth and well combined. Then, gradually add the all-purpose flour and salt, continuing to whisk until the batter is free of lumps and has a velvety consistency.
- Partially Bake the Base: Pour a thin layer of the batter into the prepared baking dish. Bake this for 5 to 7 minutes, just until the batter is slightly set but not fully cooked. This step helps to keep the cherries suspended in the custard rather than sinking to the bottom.
- Add the Cherries: Remove the partially baked base from the oven, and evenly arrange the fresh or frozen pitted cherries over the set batter layer.
- Pour Remaining Batter and Bake: Carefully pour the remaining batter over the cherries to cover them evenly. Return the dish to the oven and bake for an additional 35 to 40 minutes, or until the clafoutis has puffed up, turned golden around the edges, and a knife inserted into the center comes out clean.
- Cool and Serve: Allow the clafoutis to cool for at least 15 minutes to set before serving. Dust generously with powdered sugar for a classic finish. This dessert can be enjoyed warm, at room temperature, or chilled, making it versatile for any season.
Notes
- Traditionally, clafoutis is made using whole cherries with pits to impart a subtle almond flavor, but for convenience, pitted cherries are perfectly suitable.
- Ideal for brunch or as a dessert, this dish pairs wonderfully with whipped cream or crème fraîche to enhance its richness.
- Use either fresh or frozen cherries depending on the season and availability.
- To ensure even cooking, use a 9-inch baking dish as recommended.
