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Easy Creamy Cherry Clafoutis Recipe Perfect for Summer Desserts

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A quick and fuss-free French dessert featuring a creamy custard batter with fresh or frozen cherries, perfect for summer and crowd-pleasing.

Ingredients

Scale
  • 2 cups (about 300g) fresh cherries, pitted (fresh preferred, frozen thawed and drained works)
  • 1/2 cup (65g) all-purpose flour, sifted
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • A pinch of salt
  • 2 tablespoons unsalted butter, for greasing
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23cm) baking dish generously and sprinkle a little sugar over the butter for a light caramelized crust.
  2. Pit the cherries and spread them evenly in the buttered baking dish. If using frozen cherries, ensure they are thawed and drained.
  3. In a bowl, sift together the flour, granulated sugar, and salt.
  4. In a separate large bowl, whisk the eggs until frothy.
  5. Slowly whisk in the milk, heavy cream, vanilla extract, and almond extract into the eggs until well combined but not overbeaten.
  6. Gradually add the sifted dry ingredients to the wet ingredients, whisking gently until smooth and pourable.
  7. Pour the batter evenly over the cherries in the baking dish and gently shake the dish to help the batter settle around the fruit.
  8. Bake for 35-40 minutes or until puffed, golden around the edges, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Let the clafoutis cool slightly before dusting with powdered sugar. Serve warm or at room temperature.

Notes

Use room temperature eggs and dairy for a smooth batter. Don’t overmix after adding flour to avoid toughness. Butter the baking dish well and sprinkle sugar for a caramelized crust. Check the clafoutis a few minutes before the timer to avoid overbaking. The clafoutis will deflate slightly after baking, which is normal.

Nutrition

Keywords: cherry clafoutis, cherry dessert, creamy clafoutis, summer dessert, French dessert, easy clafoutis recipe

Find it online: https://sunnysavory.com/easy-creamy-cherry-clafoutis-recipe-perfect-for-summer-desserts/