Description
Classic French clafoutis featuring juicy cherries baked in a creamy, custard-like batter. This simple yet elegant dessert is perfect for showcasing fresh seasonal fruit and can be served warm or at room temperature, dusted with powdered sugar for a delicate finish.
Ingredients
Scale
Wet Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 large eggs
- 1 tablespoon vanilla extract
Dry Ingredients
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
Fruit
- 2 cups fresh cherries, pitted
Other
- 1 tablespoon unsalted butter (for greasing the dish)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Generously butter a 9-inch round baking dish or cast iron skillet to prevent sticking and add flavor.
- Mix wet ingredients: In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, and salt until the mixture is smooth and well combined.
- Add flour: Gradually sift the all-purpose flour into the wet mixture while whisking continuously, ensuring a smooth and slightly thin batter without lumps.
- Arrange cherries: Spread the pitted fresh cherries evenly across the bottom of the prepared baking dish to ensure balanced fruit distribution in every bite.
- Pour batter over cherries: Carefully pour the smooth batter over the cherries, making sure they are well covered.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes, or until the clafoutis is puffed up, golden brown, and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the clafoutis to cool slightly after baking. Optionally, dust with powdered sugar just before serving. This dessert is delicious served warm or at room temperature.
Notes
- Traditional clafoutis uses unpitted cherries, which add a subtle almond flavor; however, pitted cherries are easier and safer to eat.
- You can substitute cherries with other fruits such as berries, apricots, or plums for variety.
- Serve clafoutis on the day it’s baked for the best texture and flavor.
