Cherry Clafoutis
Cherry Clafoutis
A classic French cherry clafoutis with sweet cherries baked in a tender almond-scented custard, served warm or at room temperature.
Cherry clafoutis is the kind of French dessert that looks more formal than it is. Fresh cherries are scattered into a buttered dish, covered with a thin egg batter, and baked until the edges puff and the center settles into a soft custard.
The batter is close to a crepe batter, but a little richer from melted butter and gently fragrant from almond extract. A small spoonful of brandy or rum is optional, but it deepens the fruit flavor without making the dessert taste boozy.
Traditionally, clafoutis from the Limousin region is made with unpitted cherries, which are said to add a subtle almond note as they bake. For easier serving, especially for children, pitted cherries are the practical choice and still give a beautiful, ruby-studded custard.
Serve clafoutis warm after a short rest, at room temperature for brunch, or chilled the next morning with plain yogurt. It needs little more than powdered sugar, though lightly whipped cream is welcome if you want a softer dessert plate.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and butter a 9-inch round baking dish, cake pan, or ovenproof skillet.
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2
Spread the cherries in an even layer across the bottom of the prepared dish.
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3
Whisk the eggs and granulated sugar in a large bowl for 1 to 2 minutes, until the mixture looks lighter and slightly foamy.
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4
Slowly whisk in the melted butter until the batter looks smooth and glossy.
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5
Add the flour and salt, then whisk until no dry streaks remain and the batter is thick but even.
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6
Pour in the milk gradually while whisking, then mix in the almond extract and the brandy or rum if using.
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7
Pour the batter over the cherries, nudging any exposed fruit back into an even layer.
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8
Bake for 25 to 30 minutes, until the edges are lightly browned and puffed and the center is almost fully set with only a slight wobble.
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9
Let the clafoutis rest for at least 15 minutes so the custard can settle before slicing.
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10
Dust with powdered sugar and serve warm, at room temperature, or chilled.
Ingredients
- Unsalted Butter, melted and cooled slightly:6 tbsp
- Unsalted Butter, for greasing the baking dish:1 tbsp
- Sweet Cherries, pitted if desired:2 1/4 cups
- Large Eggs:3
- Granulated Sugar:1/2 cup
- All-Purpose Flour:1 cup
- Fine Salt:1/4 tsp
- Whole Milk:1 cup
- Almond Extract:1/2 tsp
- Brandy or Rum, optional:2 tsp
- Powdered Sugar, for serving:as needed
Tips & Notes
- If leaving cherries unpitted, tell guests before serving.
- Frozen cherries work if thawed and drained well before baking.
- The clafoutis will puff in the oven and settle as it cools; that is expected.
- Use a shallow dish rather than a deep casserole so the custard sets evenly.
