Cherry vanilla clafoutis bakes cherries in a simple milk-and-egg batter until the edges puff and turn golden. Serve it warm after a short rest, when the custard is set but still tender.
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Recipe at a Glance
- Yield: 6 servings
- Preparation: 20 minutes
- Cooking: 40 minutes
- Resting and chilling: Rest 15 minutes before serving
Table of Contents
Ingredients
Clafoutis
| Ingredient and amount |
|---|
| 350 g cherries, pitted |
| 20 g unsalted butter, for the dish |
| 3 large eggs |
| 90 g granulated sugar |
| 80 g all-purpose flour |
| 1/8 teaspoon salt |
| 250 ml whole milk |
| 100 ml heavy cream |
| 2 teaspoons vanilla extract |
Before You Start
Pit the cherries so there are no hard stones to bite into.
Directions
1. Prepare
Heat oven to 180°C (355°F). Butter a 24 cm shallow baking dish and arrange pitted cherries in a single layer.
2. Mix
Whisk eggs and sugar together. Whisk in flour and salt until smooth, then gradually add milk, cream and vanilla.
3. Fill
Pour batter gently around the cherries. Tap the dish lightly to release large air bubbles.
4. Bake
Bake 35–45 minutes until the edges are golden and the center is just set with a gentle wobble. It will puff and then settle.
5. Rest
Rest 15 minutes before spooning or slicing. Serve warm or at room temperature.
Cook’s Tips
- Pit the cherries so there are no hard stones to bite into.
- Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.
Storage
Refrigerate covered within 2 hours and keep up to 3 days. Serve chilled or reheat until warm. The texture becomes firmer after chilling.
Frequently Asked Questions
Can I use frozen cherries?
Yes. Thaw, pit if needed and drain very well before using.
Is it supposed to fall after baking?
Yes. The puffed custard settles as it cools.