Easy French Cherry Clafoutis Baked Custard Dessert

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 tbsp unsalted butter, softened (for dish)
• 1 tbsp granulated sugar (for dusting dish)
• 2 cups (about 300 g) sweet cherries, stems removed, pitted if desired
• 3 large eggs
• 1/2 cup (100 g) granulated sugar
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream (or more milk)
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract (optional)
• 1/2 cup (60 g) all-purpose flour
• 1/4 tsp fine sea salt
• 1 tbsp kirsch (cherry brandy, optional)
• 1–2 tbsp powdered sugar, for dusting

Do This

• 1. Preheat oven to 350°F (175°C). Butter a 9-inch round baking dish and dust the inside with 1 tbsp sugar.
• 2. Wash, dry, and pit cherries if desired. Spread them evenly in the prepared dish.
• 3. Whisk eggs and 1/2 cup sugar until smooth. Whisk in milk, cream, vanilla, almond extract, and kirsch.
• 4. Whisk in flour and salt just until the batter is smooth and lump-free.
• 5. Pour batter over the cherries. Tap the dish gently to release air bubbles.
• 6. Bake 30–35 minutes until puffed, golden at the edges, and just set in the center.
• 7. Cool 10–15 minutes. Dust with powdered sugar and serve warm or at room temperature.

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Why You’ll Love This Recipe

• A classic French dessert that looks elegant but is almost as easy as making pancakes.
• Lightly sweet, eggy custard wrapped around juicy cherries with a gorgeous golden top.
• Uses simple ingredients you probably already have on hand, plus fresh seasonal fruit.
• Lovely served warm for dessert, but also perfect for brunch or afternoon coffee.

Grocery List

• Produce: Fresh sweet cherries (such as Bing or Rainier)
• Dairy: Unsalted butter, whole milk, heavy cream (or extra milk), eggs
• Pantry: Granulated sugar, powdered sugar, all-purpose flour, fine sea salt, vanilla extract, almond extract (optional), kirsch cherry brandy (optional)

Full Ingredients

For the baking dish

• 1 tbsp unsalted butter, softened (for greasing the dish)
• 1 tbsp granulated sugar (for dusting the dish)

For the cherries

• 2 cups fresh sweet cherries (about 300 g), stems removed, pitted if desired

For the clafoutis batter

• 3 large eggs, at room temperature if possible
• 1/2 cup (100 g) granulated sugar
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) heavy cream
  • You can substitute with 1/2 cup (120 ml) additional whole milk for a lighter clafoutis.
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract (optional, but lovely with cherries)
• 1 tbsp kirsch (cherry brandy, optional)
• 1/2 cup (60 g) all-purpose flour
• 1/4 tsp fine sea salt

To finish

• 1–2 tbsp powdered sugar, for dusting before serving
• Optional: Lightly whipped cream, crème fraîche, or vanilla ice cream, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the dish

Position a rack in the center of your oven and preheat to 350°F (175°C).

Use the softened butter to generously grease a 9-inch (23 cm) round baking dish, deep pie dish, or similar shallow ovenproof dish. Make sure you coat the bottom and sides thoroughly so the custard does not stick.

Sprinkle 1 tbsp granulated sugar all over the buttered dish, tilting and rotating it so the sugar coats the bottom and sides. Tap out any excess. This sugary layer helps the clafoutis puff nicely and adds a very light caramelized edge.

Step 2: Prep the cherries

Rinse the cherries under cool water and drain well. Gently pat them completely dry with a clean kitchen towel or paper towels; excess moisture can water down the custard.

Remove the stems. You can either leave the pits in (traditional in France; they add a faint almond-like aroma) or pit them for easier eating. If serving to children or anyone who might bite down hard, it is safest to pit them.

Spread the cherries in an even layer over the bottom of the prepared baking dish. Try to distribute them fairly evenly so each slice gets plenty of fruit.

Step 3: Make the custard batter

In a medium mixing bowl, whisk the 3 large eggs and 1/2 cup (100 g) sugar together until the mixture looks smooth and slightly lightened in color, about 30–45 seconds by hand.

Whisk in the 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1 tsp vanilla extract, 1/4 tsp almond extract (if using), and 1 tbsp kirsch (if using) until well combined.

Sprinkle the 1/2 cup (60 g) flour and 1/4 tsp salt over the liquid ingredients. Whisk gently but thoroughly until the batter is completely smooth with no visible lumps. Scrape around the edges and bottom of the bowl with a spatula to ensure all the flour is incorporated.

The batter should be thin, similar to crepe batter. If you see small lumps, you can briefly blend the batter with an immersion blender or in a regular blender for 10–15 seconds.

Step 4: Assemble the clafoutis

Give the cherries a quick check to ensure they are evenly distributed in the baking dish.

Slowly pour the custard batter over the cherries, using a spatula to hold cherries in place if they try to bunch up in one spot. The cherries will float and shift a bit as you pour, which is fine.

Gently tap the baking dish on the counter a few times to help release any trapped air bubbles and to level the batter. If you have the time, let the assembled clafoutis rest at room temperature for about 10 minutes; this allows the flour to hydrate slightly and can help the texture.

Step 5: Bake until puffed and golden

Place the dish on the center rack of your preheated oven. Bake for 30–35 minutes, or until:

• The clafoutis is puffed around the edges.
• The top is light golden brown in spots.
• The center is just set but still slightly wobbly when you gently jiggle the dish.

To double-check doneness, insert a thin knife or skewer about 1 inch from the center. It should come out mostly clean, with perhaps a few moist (but not liquid) custard streaks.

Avoid overbaking; you want a tender, silky custard, not a dry, rubbery one.

Step 6: Cool slightly and finish with sugar

Remove the clafoutis from the oven and place it on a wire rack. It will be very puffed and then slowly deflate as it cools; this is completely normal.

Let it cool for 10–15 minutes. This rest time allows the custard to finish setting so slices hold together while still being warm and soft.

Right before serving, use a small fine-mesh sieve to dust the surface generously with 1–2 tbsp powdered sugar. The sugar will gently melt into the warm surface in some spots and stay snowy in others, giving a beautiful, rustic look.

Step 7: Slice and serve

Serve the clafoutis warm or at room temperature, cut into wedges directly from the baking dish. A small offset spatula or thin knife can help lift out the first slice neatly.

Clafoutis is delicious on its own, but you can add a dollop of softly whipped cream, a spoonful of crème fraîche, or a small scoop of vanilla ice cream on the side for an extra-indulgent dessert. It also makes a lovely brunch dish with coffee or tea.

Pro Tips

• Dry the cherries well. Excess water from just-washed fruit can thin the custard and prevent it from setting properly. Pat them very dry before adding to the dish.
• Room-temperature eggs mix better. If you can, let the eggs sit out for 20–30 minutes before baking so they whisk more easily into a smooth batter.
• Watch the center for doneness. Pull the clafoutis when the middle is just set and still a little jiggly. It will firm up as it cools, keeping the custard silky instead of rubbery.
• Use a light-colored baking dish if possible. Dark metal pans can brown the bottom too quickly; ceramic, glass, or light-colored metal gives a more gentle bake.
• Serve soon after baking. Clafoutis is at its best within a couple of hours of coming out of the oven, when the texture is tender and the cherries are still juicy.

Variations

• Mixed berry clafoutis: Swap the cherries for a mixture of berries (such as raspberries, blueberries, and sliced strawberries). Keep the total fruit amount around 2 cups.
• Almond cherry clafoutis: Add 1/3 cup finely ground almonds (almond meal) and reduce the flour to 1/3 cup. Sprinkle sliced almonds over the top before baking.
• Stone fruit twist: Replace half or all of the cherries with sliced apricots, plums, or peaches for a late-summer variation with beautiful color.

Storage & Make-Ahead

Clafoutis is best enjoyed the day it is baked, ideally slightly warm. However, leftovers can be stored:

Let the clafoutis cool completely, then cover the dish tightly with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 3 days.

To reheat, warm individual portions in a 300°F (150°C) oven for about 10 minutes, or in the microwave on low power for 20–30 seconds, just until gently warmed through. Avoid overheating, which can toughen the custard. You can also enjoy it cold, straight from the fridge, more like a chilled custard.

This recipe is not ideal for freezing, as the custard texture can become grainy once thawed.

Nutrition (per serving)

Approximate values for one of 6 servings (without optional toppings):

Calories: ~280 kcal; Protein: ~6 g; Carbohydrates: ~34 g; Fat: ~13 g; Saturated Fat: ~7 g; Fiber: ~2 g; Sugars: ~24 g; Sodium: ~130 mg.

These values are estimates and will vary based on the specific ingredients and brands you use, and whether you include cream and optional alcohol.