This Cherry Clafoutis is so rich, delicious and loaded with stunning sweet bing cherries! It’s an amazingly easy and delicious dessert made using sour cherries or sweet cherries like these black cherries or rainier cherries!
Easy, rich, and amazing cherry clafoutis are the perfect summertime dessert to highlight your plump cherries!
Cherry Clafoutis Recipe {with Sweet Bing Cherries}
Like my favorite breakfast treat, the Dutch Baby pancakes, this cherry clafoutis ( pronounced ‘kla-foo-tee’ ) turns out with a deliciously decadent rich and eggy custard texture that is highlighted so perfectly by the sweet bing cherries! The flavors are so amazing, no extra spices or stir-ins are needed!
How To Make Cherry Clafoutis
Start with preheating your oven to 350ºF ( 175ºC ) and generously butter your baking dish. Use a 2 – 2.5 quart baking dish, a cast iron skillet, or pie pan to bake your clafoutis. If you use a smaller dish that makes the custard thicker, the baking time will need to be adjusted with additional time to bake completely.
Prepare your cherries by removing the stems, and pitting them. You can use a cherry pitter, or cut the cherries in half as I have here. I prefer this halved method as it distributes my cherries throughout the clafoutis batter more evenly!
In your stand mixer or a large mixing bowl ( using a hand blender – you can even mix this batter in a blender ), mix the ingredients minus the cherries. Combine the milk, eggs, sugar, all-purpose flour, vanilla bean paste or extract ( or a combination of vanilla and almond extract ) and salt until well combined. *I mix mine for about a minute, and the batter is becoming slightly frothy.
Transfer the clafoutis batter into your prepared baking dish and add the cherries, spreading them throughout your baking dish and batter as evenly as you like.
Alternately: One step that Julia Child included with her clafoutis recipe was to place your baking dish with about a 1/4 inch layer of batter ( no cherries yet ) onto a heated stovetop burner. Heat the dish over low heat for 1 – 2 minutes, or until a film is formed over the batter. Remove the baking dish from the burner, add the cherries, sprinkle 1/3 cup of granulated sugar over the cherries, then top with the remaining batter and bake as directed below.
Bake the cherry clafoutis at 350ºF ( 175ºC ) for 45 minutes and up to an hour. Your cherry clafoutis should be slightly puffy, golden browned around the edges a light golden color over the top of the custard. The center of the clafoutis can still be soft, but should not be ‘jiggly’ and a knife inserted into the center should come out clean.
You Might Also Like These Fruit Desserts:
- Maraschino Cherry Chocolate Chip Cookies
- Strawberry Shortcake
- Nectarine Cobbler
- Blackberry Cream Pie
- Pineapple Bars
Cherry Clafoutis {Clafoutis aux Cerises}
Ingredients
- 3 cups cherries (stems and pits removed, i also cut mine in half)
- 1 1/4 cups whole milk
- 3 large eggs (room temperature)
- 2/3 cup sugar
- 1/2 cup all-purpose flour
- 1 tsp vanilla bean paste (or 1 teaspoon vanilla extract - or a combination of 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract)
- 1/2 tsp salt
- confectioners sugar (optional, for dusting finished clafoutis)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and butter your 12 inch cast iron skillet or 2-2.5 quart baking dish thoroughly over the bottom and the lower half of the sides.
- In your stand mixer, or a large mixing bowl (with a hand mixer), combine the eggs, vanilla bean paste, almond extract, sugar, milk, flour and salt. Blend until smooth and creamy. *I mix mine for about a minute, and it should also be a bit frothy.
- Transfer the batter to your prepared baking dish and add the halved and pitted cherries into the batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until the custard is firm and set. The clafoutis should also be browned on the edges and a bit 'puffed'. Your knife should come out clean when inserted into the center of the clafoutis custard.
- Remove the clafoutis from the oven when done and allow to cool until warm in the skillet before serving. Serve warm, with confectioners sugar dusted over the top.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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