The Classic Cherry Clafoutis That Bakes Up Silky and Golden Every Time
A classic French custard thick with cherries, baked until golden and just-set. It's the dessert that looks impressive but takes about 10 minutes to prep.
Equipment
- 10-inch Cast Iron Skillet or 1.5-quart Baking Dish
- Blender or Mixing Bowl and Whisk
- Fine-mesh Sieve
Ingredients
Cherries
- 1 cup fresh or frozen cherries, pitted (or leave half the pits in for a subtle almond perfume)
Custard Batter
- 4 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 ¼ cups whole milk
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
For the Dish and Serving
- 2 tablespoons unsalted butter, melted
- powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F. Place the butter in your baking dish or skillet and put it in the oven to melt while it preheats.
- While the dish is heating, combine the eggs, sugar, flour, salt, milk, cream, vanilla, and almond extract in a blender. Blitz for about 10 seconds until smooth. Scrape the sides if needed, then blitz once more. The batter should be thin, the consistency of heavy cream.
- Carefully remove the hot dish from the oven. Swirl the melted butter around to coat the bottom and sides. Pour the batter directly into the dish. Arrange the cherries evenly over the top. Don't push them in — they'll sink on their own as it bakes.
- Bake for 30-35 minutes. The edges should be deeply golden and pulling away from the pan. The center should jiggle like Jell-O when you gently shake the dish — not slosh like soup. If it still looks wet in the middle, give it five more minutes and check again.
- Place the dish on a wire rack and let it cool for at least 15 minutes. The custard continues to set as it rests, and the flavor blooms as it comes down from oven-hot.
- Right before serving, dust the top generously with powdered sugar. Serve warm or at room temperature.
Notes
Don't over-bake it: The center wobble is your friend. Carryover cooking finishes the custard. Over-baked clafoutis deflates and turns tough.
If leaving pits in, warn eaters. I pit three-quarters and leave the rest whole for subtle almond flavor
Dust with powdered sugar right before serving or it will disappear into the custard.
Use a 10-inch skillet or 1.5-quart baking dish for best results.