Cherry Clafoutis Recipe

Key Ingredients

• Cherries: Fresh, ripe cherries give the dessert its jewel-like colour and juicy bursts of flavour. Sweet cherries work beautifully; slightly tart cherries give a more traditional sharp contrast to the custard.
• Eggs and milk: These form the soft custard base. Use fresh eggs and ordinary dairy milk for the familiar light, tender texture.
• Flour: A modest amount gives the custard enough structure to slice while keeping it delicate rather than cakey.
• Sugar, vanilla and salt: Sugar gently sweetens the batter, vanilla rounds out the cherries, and a small pinch of salt balances everything.

NOTE: See the recipe card for the complete ingredient list and exact quantities.

Substitutions And Fruit Variations

• Cherries make the classic French version, but this forgiving batter also works well with other seasonal fruit. Plums, pears and apples are good choices when cut into pieces that will soften during baking. Blackberries, raspberries and blueberries also work, although very juicy fruit can make the finished custard a little softer.
• Frozen cherries may be used when fresh ones are unavailable. Thaw them completely, drain them well and pat them dry before adding them to the dish. This prevents excess juice from diluting the batter.
• Strictly speaking, French cooks often reserve the word clafoutis for the cherry version and call a similar dessert made with other fruit a flaugnarde. In everyday English-language recipe writing, however, fruit clafoutis is widely understood.

One Helpful Kitchen Tool

• Cherry Pitter

A cherry pitter is not essential, but it is the one specialist tool that makes this recipe noticeably quicker and neater. Without one, a firm reusable straw or chopstick can help push the stones out while keeping the cherries reasonably whole.

How To Make Cherry Clafoutis

1. Begin by heating the oven and lightly buttering a shallow ovenproof dish. Wash and dry the cherries, then remove the stalks and pits before arranging the fruit in an even layer. Drying the cherries well helps prevent extra moisture from thinning the custard.
2. For the batter, whisk the flour, sugar and salt together, then beat in the eggs one at a time. Gradually add the milk and vanilla until the mixture is smooth and pourable. A balloon whisk makes this easy, although a wooden spoon will also do the job. If you prefer, blend all the batter ingredients for about one minute.
3. Pour the batter over the cherries and bake until the clafoutis is puffed, golden and set through the centre. It will rise in the oven and sink as it cools; that is exactly what it should do. Let it rest briefly before dusting with powdered sugar and serving warm.

Secrets From Judith's Kitchen

• Use cherries that are ripe and flavourful but still firm enough to hold their shape.
• Dry the washed fruit thoroughly so the custard does not become watery around the cherries.
• Add the milk gradually when whisking by hand. This is the simplest way to keep the batter smooth and lump-free.
• After pouring the batter over the cherries, I like to spend a minute and distribute the cherries evenly throughout the baking dish, as sometimes the batter pushes the cherries into a clump.
• Choose a shallow dish so the centre cooks evenly before the edges become too dark.
• Do not worry when the clafoutis settles after baking. The dramatic puff is temporary; the tender custard beneath it is the prize.

How To Serve Cherry Clafoutis?

• Clafoutis is at its best warm rather than piping hot.
• Dust the top lightly with powdered sugar just before serving for a more finished look.
• It is lovely on its own, although a spoonful of crème fraîche, lightly whipped cream or vanilla ice cream makes it feel especially generous.

For a simple French fruit-dessert menu, you may also enjoy Pears in Red Wine Sauce, a bright Lemon Tart, or a rustic Plum Tart.

Can You Make This Clafoutis Recipe Ahead?

Cherry clafoutis has its loveliest texture on the day it is baked. You can prepare and pit the cherries a little earlier, but mix the batter close to baking time for the best rise and texture.

Can Fruit Clafoutis Be Stored?

Yes, but as already stated fruit clafoutis is best the day it is made. Cover leftovers and refrigerate them promptly. Enjoy within two days, either chilled or allowed to return to room temperature. A brief, gentle warming is possible, but avoid overheating because the custard can become firm.

Freezing is not recommended; the fruit releases moisture and the custard may separate after thawing.

Cherry Clafoutis FAQ