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Loading...Cherry clafoutis is a rustic French dessert from the Limousin region that transforms simple ingredients into something elegant. Cherries are nestled in a thin, flan-like batter that puffs dramatically in the oven before settling into a tender, lightly sweet custard. Best served warm, dusted with powdered sugar, and eaten with a spoon.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 230 kcalCalories
- 6 gFat
- 2.5 gSaturated Fat
- 37 gCarbs
- 2 gFiber
- 24 gSugar
- 6 gProtein
- 65 mgSodium
- 230 mgPotassium
- 90 mgCalcium
- 1.3 mgIron
- 7 mgVitamin C
- 200 mcgVitamin A
Ingredients
For the cherries
- 1 lb (450 g) fresh dark sweet cherries, such as Bing, stemmed (pitted if preferred)
- 1 tbsp granulated sugar
- 1 tbsp kirsch, brandy, or dark rum (optional)
For the batter
- 3 large eggs, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (45 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter, melted, plus more for the dish
- Pinch of fine sea salt
For finishing
- Powdered sugar, for dusting
Directions
- Preheat the oven to 350°F (175°C). Generously butter a 9-inch (23 cm) ceramic or glass baking dish, then dust lightly with sugar.
- Spread the cherries in a single layer in the prepared dish, sprinkle with 1 tablespoon sugar and the kirsch if using, and let macerate while you prepare the batter.
- In a blender or large bowl, combine the eggs, sugar, flour, milk, vanilla, melted butter, and salt. Blend or whisk vigorously for about 1 minute until completely smooth with no lumps.
- Pour the batter slowly and evenly over the cherries, trying not to disturb their arrangement.
- Bake on the center rack for 40 to 45 minutes, until the top is deeply golden, puffed, and a thin knife inserted in the center comes out clean. The center should be just set with a slight wobble.
- Remove from the oven and let rest for 10 to 15 minutes; the clafoutis will deflate naturally as it cools—this is normal and expected.
- Dust generously with powdered sugar, cut into wedges, and serve warm in shallow bowls, ideally within 30 minutes of baking.
Cook’s Notes
- In the traditional Limousin preparation, cherries are left unpitted because the pits release amygdalin, which adds a subtle almond note to the custard—use pitted cherries if you prefer, but the flavor will be slightly different.
- Sour cherries (like Morello) work beautifully too; just increase the sugar in the batter to 2/3 cup (130 g) to balance the tartness.
- A ceramic or glass dish conducts heat gently and gives the most even browning; avoid thin metal pans which can scorch the bottom.
- The batter should be as thin as heavy cream—if it sits thick after resting, whisk in another tablespoon or two of milk.
- Clafoutis is at its peak within 30 minutes of leaving the oven, when the contrast between the crisp golden top and the silky custard below is at its best.
