French cherry clafoutis is a rustic baked dessert from the Limousin region, made by covering cherries with a simple egg, milk, sugar, and flour batter. It bakes into a soft, lightly puffed custard with fruit throughout; family and regional versions vary, including whether the cherries are left whole or pitted.
Ingredients
- 1 lb (450 g) sweet cherries, pitted and halved if large
- 3 large eggs (about 150 g without shells), at room temperature if convenient
- ½ cup (100 g) granulated sugar, plus 1 tablespoon (12 g) for the baking dish
- ⅔ cup (85 g) all-purpose flour
- 1 cup (240 ml) whole milk
- ¼ cup (60 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.5 g) fine salt
- 1 tablespoon (14 g) unsalted butter, softened, for the baking dish
- 1 tablespoon (8 g) powdered sugar, for serving, optional
Instructions
- Heat the oven and prepare the dish. Set a rack in the middle of the oven and preheat to 350°F (175°C). Butter a 9-inch (23 cm) round baking dish, ceramic pie plate, or similar shallow ovenproof dish. Sprinkle the base and sides with the tablespoon of granulated sugar, tilting the dish to coat it. The sugar makes a delicate, lightly crisp edge and helps the clafoutis release more easily.
- Prepare the cherries. Rinse fresh cherries, dry them well, remove the stems, and pit them. Halve especially large cherries so they sit evenly in the dish. Spread the fruit across the bottom in a mostly even layer. If using frozen cherries, thaw them completely in a sieve, then blot away excess liquid; extra water can make the custard softer and lengthen baking.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, ½ cup (100 g) sugar, and salt. Breaking up flour lumps now helps the batter turn smooth without prolonged mixing. A few tiny lumps are not a problem, but press any larger ones against the bowl with the whisk.
- Make the batter. In a second bowl, whisk the eggs until blended, then whisk in the milk, cream, and vanilla. Pour the wet mixture gradually into the flour mixture while whisking. Stop once the batter is smooth and pourable, about the thickness of heavy cream. Avoid beating it vigorously for a long time; incorporating a lot of air can make the center puff dramatically and then sink as it cools.
- Fill the dish. Pour the batter gently over the cherries, distributing it across the dish. The fruit may shift slightly; nudge it back into place with a spoon if needed. Leave a little space at the top because the batter rises while baking. Carefully transfer the dish to the preheated oven, keeping it level so the cherries remain spread out.
- Bake until just set. Bake for about 40 minutes, checking from 35 minutes because ovens and dishes vary. The rim should be puffed and golden, and the center should look set rather than liquid; a gentle wobble is fine, but it should not slosh. To follow the USDA FSIS safe minimum for egg dishes, check the center with a food thermometer and bake until it reaches 160°F (71°C), placing the probe in custard rather than a cherry. If the top browns before the center is ready, loosely cover the dish with foil and continue baking in short intervals.
- Rest and finish. Set the dish on a heatproof surface and let the clafoutis rest for 15 minutes before serving. It will settle as it cools, which is normal, and the custard will become easier to slice. Dust with powdered sugar just before bringing it to the table, if desired. Serve wedges directly from the baking dish.
Tips
- Drain fruit thoroughly. Cherries release juice as they bake, and excess water can leave a wet layer around the fruit. Fresh cherries should be dried after rinsing; thawed frozen cherries need time in a sieve and a quick blot with paper towels. Do not squeeze them, since that removes juice and can damage their shape.
- Use a shallow dish. A 9-inch (23 cm) dish gives the batter enough room to cook evenly while keeping a good balance of custard and fruit. A smaller, deeper dish will need more time and can leave the center underdone while the edges overcook. If using a different size, rely on the set-center and thermometer cues rather than the clock alone.
- Keep mixing gentle. Clafoutis batter is meant to be simple, not airy like a cake. Whisk just until smooth, and avoid using a high-speed mixer. If a few fine flour flecks remain, let the batter stand for five minutes and whisk once more; do not add extra flour to make it thick.
- Choose the milk richness you like. The milk and cream make a tender, rich custard. For a lighter version, replace the cream with the same amount of whole milk; the result will be a little less silky but still set. Low-fat milk also works, though the custard will be less full-bodied.
Serving Suggestions
Clafoutis is lovely slightly warm, after its short rest, when the custard is delicate and the cherries are still juicy. It is also good at room temperature, when slices hold their shape more neatly. A light dusting of powdered sugar is enough for a classic finish. For a more substantial dessert, serve each wedge with a spoonful of softly whipped cream, crème fraîche, or vanilla ice cream. The slight tang of crème fraîche balances the sweet fruit particularly well.
For a French-style dessert course, offer modest wedges after a meal and pair them with coffee or tea. If serving it for brunch, cut smaller pieces and add plain yogurt or unsweetened whipped cream rather than a very sweet topping. A little lemon zest in the batter or a few fresh cherries beside each slice can make the fruit flavor more pronounced without changing the basic character of the dish.
Variations
Use another fruit: Pitted plums, apricots, pears, or berries can replace the cherries in the same approximate quantity by weight. Cut firm fruit into bite-size pieces. Juicier fruits may need extra draining, and the flavor will be different from the classic cherry version. A mixture of cherries and raspberries is also pleasant, though raspberries are delicate and should be folded into the dish gently.
Add almond flavor: Replace the vanilla with ½ teaspoon (2.5 ml) almond extract, or use ¼ teaspoon (1.25 ml) alongside the vanilla. Almond pairs naturally with cherries, but extract can be strong, so avoid adding a large splash. A tablespoon of sliced almonds scattered over the top adds a little texture.
Make it gluten-free: Replace the all-purpose flour with ⅔ cup (85 g) of a cup-for-cup gluten-free flour blend that includes a binder. The custard may be slightly more delicate, so allow it to rest fully before cutting. Since blends differ, check that the product is intended as a direct baking substitute rather than a single starch such as cornstarch.
Choose a less sweet finish: Reduce the batter sugar to ⅓ cup (67 g), especially if the cherries are very ripe. The finished dessert will taste more fruit-forward and less like a sweet custard. Keep the small amount of sugar in the dish if you want the lightly crisp edge.
Storage and Reheating
Let leftovers cool, then cover the dish or transfer slices to a sealed container and refrigerate within 2 hours of baking. Store for 3–4 days in the refrigerator. The texture is softest on the first day; after chilling, the custard firms and the cherries may release a little more juice, but the dessert remains enjoyable. Do not leave it at room temperature overnight.
For a gentle reheat, warm individual portions in a 300°F (150°C) oven for about 10–15 minutes, checking that the center is hot. Reheat leftovers to 165°F (74°C), the USDA FSIS recommendation for reheated leftovers; a food thermometer is the reliable way to check. A microwave also works for a single serving in short bursts, though it can make the custard softer and less even. Clafoutis may be frozen in wrapped portions for up to 2 months, but thawing can make the texture wetter and less delicate. Thaw it in the refrigerator and reheat before serving.
Frequently Asked Questions
Should I pit the cherries? Pitting makes the dessert easier and safer to eat, especially for children and guests who may not expect a stone. Some traditional preparations leave the pits in, which can lend a subtle almond-like aroma, but pitted cherries are a practical choice for this recipe. If using unpitted fruit, tell everyone before serving and take care while eating.
Can I use frozen cherries? Yes. Thaw them fully in a sieve, drain well, and blot away surface moisture before arranging them in the dish. They may be softer than fresh cherries and can tint the batter, but the recipe still works. Do not add them frozen, because the extra cold and water can make baking uneven and extend the time needed for the center to set.
Why is my clafoutis runny in the middle? It may need more baking time, particularly if the cherries were wet, the baking dish was smaller or deeper, or the oven runs cool. The center should no longer look liquid, and an egg dish should reach 160°F (71°C) when checked with a food thermometer. Let it rest for 15 minutes after baking; it firms further as it settles, but resting cannot correct a center that is still raw.
Can I prepare the batter ahead? You can whisk the batter several hours ahead and keep it covered in the refrigerator, then whisk gently before pouring it over the cherries. For the best texture, bake soon after assembling rather than leaving fruit sitting in batter for a long time, since the cherries can release juice. Bring the batter toward room temperature while the oven preheats, but do not leave an egg mixture unrefrigerated for more than 2 hours.
Is clafoutis supposed to puff up? Yes, the eggs and steam make it rise in the oven, especially around the edges. It will deflate as it cools; that is expected and does not mean it failed. A vigorously whipped batter can rise more dramatically and then sink, so whisk only until the ingredients are combined. The settled custard should still be tender and sliceable.
Can I make it without cream? Yes. Replace the ¼ cup (60 ml) cream with an equal amount of whole milk. The custard will be a little less rich, but it should still bake and set properly. Avoid replacing the cream with an equal quantity of water or a very thin milk alternative, which can make the finished texture less creamy; if using a plant-based beverage, choose an unsweetened, relatively rich option and expect a modest difference in flavor and set.
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