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Cherry Clafouti Recipe

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★★★★★

4.7 from 95 reviews

This classic French dessert, Cherry Clafouti, features juicy Bing cherries baked in a light, custard-like batter. It’s an elegant yet simple dish that’s perfect for showcasing fresh summer cherries. The clafouti is flavored with vanilla and a hint of almond extract, then finished with optional toasted sliced almonds for added crunch. Served warm or at room temperature, it’s a delightful treat for any occasion.

Ingredients

Scale

Filling

  • 3 to 3 1/2 cups (480 to 560g) Bing Cherries, pitted

Batter

  • 3 large eggs, at room temperature
  • 1 cup (227g) milk, lukewarm
  • 2 tablespoons (28g) butter, melted
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/4 teaspoon almond extract, optional
  • 3/4 teaspoon table salt
  • 1/2 cup (99g) granulated sugar
  • 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour

Garnish

  • 1/4 cup (28g) toasted sliced almonds, to garnish the top, optional

Instructions

  1. Preheat and prepare pan: Preheat your oven to 450°F (232°C). Lightly grease a 9-inch round cake pan that is at least 2 inches deep. If your 9-inch pan is not deep enough, use an 8-inch square pan with at least 2-inch depth to prevent overflow.
  2. Arrange cherries: Pit the Bing cherries and place them in a single layer on the bottom of the prepared pan, ensuring the cherries cover the base evenly.
  3. Make the batter: In a blender or food processor, combine the eggs, lukewarm milk, melted butter, vanilla extract, optional almond extract, salt, sugar, and flour. Blend until the mixture is smooth and frothy. Alternatively, if using a mixer, beat the liquid ingredients first, then add sugar and flour and whisk quickly to combine thoroughly.
  4. Combine batter and cherries: Pour the blended batter evenly over the arranged cherries in the pan.
  5. Bake at high heat: Place the pan on the lower-middle rack of the oven and bake at 450°F for 20 minutes. This step helps set the clafouti’s structure and start browning.
  6. Reduce heat and continue baking: Lower the oven temperature to 350°F (177°C) and bake for an additional 20 minutes. The clafouti is done when the top is lightly browned and a toothpick or cake tester inserted in the center comes out mostly clean.
  7. Cool briefly: Remove the clafouti from the oven and let it rest for 10 minutes before slicing. This pause allows the dessert to set further and makes cutting easier.
  8. Add garnish and serve: If desired, sprinkle the top with toasted sliced almonds for extra texture and flavor before serving warm or at room temperature.
  9. Yield: Serves 8 people.

Notes

  • You can substitute Bing cherries with other fresh sweet cherries or frozen cherries (thawed and drained) if fresh are unavailable.
  • For a nut-free option, omit the almond extract and toasted almonds garnish.
  • Make sure not to overbake to keep the clafouti tender and custardy rather than dry and cake-like.
  • Serve warm on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • Using a blender for the batter helps incorporate more air resulting in a lighter texture.

Keywords: Cherry Clafouti, French dessert, baked cherry custard, summer dessert, easy cherry dessert, clafoutis recipe

Find it online: https://tastygenius.com/cherry-clafouti-recipe/