French cherry clafoutis is a rustic baked dessert from the Limousin region of France, made by baking fresh cherries in a lightly sweetened, vanilla-scented batter. The result lands between a tender pancake and a soft custard, so it is simple to prepare, lovely served warm, and especially good when cherries are in season.
Ingredients
- 3 cups pitted fresh cherries (450 g), preferably ripe and firm
- 1 tablespoon unsalted butter (14 g), softened, for the baking dish
- ¾ cup all-purpose flour (95 g)
- ½ cup granulated sugar (100 g), plus 1 tablespoon (12 g) for the dish
- ¼ teaspoon fine salt (1.5 g)
- 3 large eggs (about 150 g without shells), at room temperature if possible
- 1 cup whole milk (240 ml)
- ½ cup heavy cream (120 ml)
- 1 teaspoon vanilla extract (5 ml)
- ¼ teaspoon almond extract (1.25 ml), optional
- 1 tablespoon powdered sugar (8 g), optional, for serving
Instructions
- Heat the oven and prepare the dish. Set a rack in the center of the oven and heat it to 375°F (190°C). Butter a 9-inch (23 cm) pie plate or similarly sized shallow baking dish, covering the base and sides. Sprinkle in the extra tablespoon of granulated sugar and tilt the dish so it coats the buttered surface. This thin coating helps the clafoutis release and gives the edges a delicate sugary finish.
- Prepare the cherries. Rinse the cherries, dry them well, remove their stems, and pit them. Cut especially large cherries in half; leave smaller ones whole. Spread the cherries evenly across the prepared dish. Dry fruit matters here: excess rinse water can thin the batter and make the base watery. If the cherries are very tart, you can scatter another teaspoon of sugar over them, but keep in mind that the batter is already sweetened.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, ½ cup granulated sugar, and salt. Breaking up any flour lumps now makes it easier to get a smooth batter without overmixing later.
- Whisk the liquid ingredients. In a second bowl, whisk the eggs until the whites and yolks are blended, then whisk in the milk, cream, vanilla, and optional almond extract. Pour the liquid mixture into the flour mixture in a steady stream, whisking as you go. Stop once the batter is smooth; a few tiny lumps are preferable to prolonged whisking, which can make the finished texture tougher.
- Fill the dish. Pour the batter gently over the cherries, taking care not to push all the fruit into one corner. A few cherries may float or remain visible at the surface. That is normal. Set the baking dish on a rimmed sheet pan if you want to make it easier to move in and out of the oven and catch any small drips.
- Bake until just set. Bake for about 35–40 minutes, until the edges are puffed and golden and the center looks set rather than liquid. Because this is an egg-based dish, check the center with an instant-read food thermometer: the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If it has not reached that temperature at 40 minutes, continue baking in short increments and check again. The center may still have a slight, gentle wobble when the dish is moved; it will settle as it cools.
- Rest before serving. Put the dish on a heatproof surface and leave it to cool for at least 20 minutes. The clafoutis will deflate somewhat as it rests, which is expected. Dust with powdered sugar just before serving, if desired. Serve from the dish in wedges or spoonfuls while warm, or let it cool further for neater slices.
Tips
- Choose ripe fruit, but avoid overripe cherries. Sweet cherries give the custard a mellow fruitiness, while sour cherries make a more tart, vivid dessert. Either works. Use fruit that still holds its shape; very soft cherries can release a lot of juice and leave a wet layer at the bottom.
- Frozen cherries are a practical substitute. Use 3 cups (450 g) pitted frozen cherries without thawing them first. Scatter them into the dish while frozen and expect the bake to take a few minutes longer. Frozen fruit can release more liquid, so the center may be a little softer and less cleanly sliced than with fresh cherries.
- Keep the batter smooth without beating it hard. Whisk the flour into the liquid just until combined, scraping the bottom of the bowl once. A blender can make a smooth batter, but blend briefly and avoid whipping in lots of air; too much foam can make the custard puff dramatically and then sink unevenly.
- Use a shallow dish for even baking. A deep casserole dish gives the center a longer path to heat through, which can leave the edges overdone before the middle reaches its safe temperature. If your dish is deeper or smaller than a 9-inch pie plate, allow extra time and rely on the thermometer rather than color alone.
Serving Suggestions
Clafoutis is often served simply, with a light dusting of powdered sugar and no elaborate topping. Warm slices are soft and custardy, so use a broad serving spoon if they do not lift out cleanly. For a more composed dessert, add a spoonful of crème fraîche, lightly whipped cream, or plain thick yogurt. Their cool, tangy flavor balances the sweet batter without covering the cherries.
For a French-inspired summer meal, serve it after a simple lunch or dinner with coffee or tea. It also works well at brunch, cut into smaller portions alongside fresh fruit. The dessert is sweet enough to stand on its own, so pairings are best kept modest. If serving a group, bring the baking dish to the table after the 20-minute rest; the clafoutis is easier to portion while warm but will still be pleasantly soft once it reaches room temperature.
Variations
Use sour cherries. Replace the sweet cherries with the same quantity of pitted sour cherries. The finished dessert will taste brighter and less sweet. Taste the fruit first; if it is particularly sharp, add 1–2 tablespoons of sugar (12–25 g) to the cherries. Do not add a large amount of extra juice, which can interfere with setting.
Try another stone fruit. Sliced apricots, plums, or nectarines can be used in the same quantity by volume. Cut them into bite-size pieces and arrange them in a single layer. These fruits make a delicious baked custard, though a version made without cherries is often called a flaugnarde rather than a clafoutis. Names and household usage vary, so either description may appear in recipes.
Make it without almond extract. The extract is optional and should not dominate the fruit. Leave it out for a straightforward vanilla flavor, or add ½ teaspoon of finely grated lemon zest (about 1 g) to the liquid mixture for a fresh citrus note. Avoid increasing the vanilla and almond together by much; a restrained flavor lets the cherries remain the focus.
Use a dairy adjustment if needed. Whole milk and cream give the most tender, rounded custard. You can replace the cream with an equal amount of whole milk for a lighter texture, although the result will be less rich. A plain, unsweetened dairy-free milk can be used in place of both dairy liquids, but the custard may set more softly and taste less creamy; check its center temperature and doneness rather than judging by browning alone.
Storage and Reheating
Let leftover clafoutis cool, then refrigerate it within 2 hours of baking. Cover the baking dish or transfer portions to an airtight container. It keeps for 3–4 days in the refrigerator. The texture becomes firmer and more pudding-like when chilled, and the cherry flavor remains pleasant, so cold leftovers are a reasonable option if you prefer a denser slice.
To reheat, warm individual portions in a 300°F (150°C) oven until hot throughout, or use short microwave intervals to avoid overheating the edges. USDA guidance is to reheat leftovers to 165°F (74°C); check the center of a portion with a food thermometer. Reheating can soften the custard further, so the oven is a better choice when you want a more even result. Freeze portions in a tightly sealed freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat as directed; freezing may make the custard slightly grainy or watery after thawing.
Frequently Asked Questions
Should cherries be pitted for clafoutis?
For this recipe, yes. Pitted cherries make the dessert easier and safer to eat, especially when serving children or guests who may not expect a pit. Some traditional Limousin preparations leave the pits in, which can add a subtle almond-like note, but diners must be warned and eat carefully. If you choose that old-fashioned approach, do not serve it without clearly telling everyone that the cherries contain pits.
Can I make the batter ahead?
You can whisk the batter a few hours ahead and keep it covered in the refrigerator, but stir it gently before using because flour can settle. For the best texture, bake the dessert on the day you plan to serve it. You can also bake it earlier in the day and serve it at room temperature; avoid leaving it out for more than 2 hours before refrigerating leftovers.
Why is my clafoutis runny in the middle?
It may need more baking time, particularly if the cherries were wet, frozen, or crowded into a deep dish. The center should look set and should reach 160°F (71°C) on an instant-read thermometer. A little movement while hot is normal, but a visibly liquid center is not. Let it rest for at least 20 minutes before deciding that it has failed, since the custard firms as it cools.
Can I use a different baking dish?
Yes. A shallow ceramic, glass, or metal dish close to 9 inches (23 cm) across is suitable. The material and depth affect how quickly the custard heats, so begin checking toward the earlier end of the baking range and continue until the center reaches the safe temperature. A smaller, deeper dish will generally need longer; a larger, shallower dish may bake faster and produce a thinner clafoutis.
Is clafoutis meant to be cake-like?
No. It should be tender and softly set, with a custard-like middle and lightly browned edges. It is not meant to rise like a sponge cake or have a dry, crumbly crumb. The batter puffs as it bakes and settles as it cools, so a dip in the center is normal. If you want tidy wedges, allow it to cool longer; if you prefer a softer texture, serve it warm with a spoon.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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