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Creamy cherry clafoutis with dark red cherries tucked in a pale golden custard, topped with a light brown crust.

Creamy Cherry Clafoutis

Cherry clafoutis pairs tart cherries with a creamy custard batter, baked until golden and puffy, then rested before serving warm.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Ingredients Method

Ingredients
  

  • 3 cups cherries pitted and stems removed
  • 2 1/2 tbsp unsalted butter at room temperature
  • 1 1/2 tbsp sugar
  • 1/2 tsp finely grated lemon zest
  • 3/4 cup whole milk
  • 1/2 cup heavy cream
  • 3 large eggs room temperature
  • 1/2 cup all-purpose flour 60g
  • 1/3 cup sugar 67g
  • 1 tsp vanilla extract
  • 3/4 tsp almond essence
  • 1/2 tsp salt

Method
 

  1. Heat oven to 375°F (190°C). Use the softened unsalted butter to thoroughly grease a 9x13-inch baking dish (or a similar 2-quart pan), ensuring all corners and sides are covered to avoid sticking and to add flavor.
  2. Arrange the pitted cherries evenly across the bottom of the buttered dish in a single layer. Since they'll settle during baking, spread them out so each serving gets a cherry.
  3. In a blender, place the room-temperature eggs, whole milk, heavy cream, all-purpose flour, 1/3 cup sugar, vanilla extract, almond essence, salt, and lemon zest. Process on medium speed for 30-45 seconds, stopping once to scrape down the sides, until the mixture is silky and free of lumps. The batter should be thin and pourable, akin to crêpe batter.
  4. Pour the batter over the cherries, making sure it's distributed evenly. Bake at 375°F (190°C) for 30-40 minutes, or until the top is golden and puffy, and a toothpick inserted into the center comes out clean or with a small amount of custard clinging. The clafoutis will rise significantly, then deflate a bit upon cooling.
  5. Take out of the oven and allow to rest at room temperature for 5-10 minutes so it sets properly without becoming tough. If desired, sprinkle powdered sugar over the top before serving. Serve warm or at room temperature, accompanied by whipped cream, crème fraîche, or vanilla custard.