Easy Cherry Clafoutis Recipe with Creamy Custard Perfect for Beginners

Let me tell you, the scent of fresh cherries mingling with warm vanilla custard as it bakes is enough to make anyone’s mouth water. The first time I baked this Easy Cherry Clafoutis with Creamy Custard, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would make a similar dessert, but honestly, this version is dangerously easy and offers that pure, nostalgic comfort with a silky custard twist.

You know what’s funny? My family couldn’t stop sneaking the clafoutis off the cooling rack (and I can’t really blame them). It quickly became a staple for our family gatherings and rainy weekend baking marathons. Whether you want to brighten up your Pinterest cookie board or impress at your next potluck, this cherry clafoutis recipe is a sweet treat you’re going to want to bookmark. Honestly, it feels like a warm hug on a plate, and after testing it multiple times (in the name of research, of course), I’m confident it’ll become one of your go-to desserts too.

Why You’ll Love This Recipe

This Easy Cherry Clafoutis with Creamy Custard isn’t your average dessert. It’s a simple, fuss-free recipe that packs a flavorful punch. Here’s why it stands out:

• Quick & Easy: Comes together in under 40 minutes, perfect for those last-minute dessert cravings or casual dinners.
• Simple Ingredients: No fancy grocery trips; you likely have everything right in your pantry and fridge.
• Perfect for Any Occasion: Great for brunches, family dinners, holiday mornings, or just a cozy night in.
• Crowd-Pleaser: Kids and adults alike rave about the silky custard and sweet cherries.
• Unbelievably Delicious: The creamy custard texture combined with juicy cherries offers a comforting, melt-in-your-mouth experience.

What makes this recipe different? Well, blending the batter until silky smooth before baking creates that dreamy custard texture—no lumps, no fuss. Plus, leaving the cherries whole keeps their juicy burst intact, balancing tartness with sweetness perfectly. It’s comfort food reimagined—straightforward but with a touch of elegance, making it ideal for impressing guests without stress. You’ll close your eyes after the first bite, trust me.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the fresh cherries bring a lovely seasonal touch.

• Fresh Cherries: About 2 cups (300 grams), pitted but left whole (use sweet Bing or tart Morello cherries depending on your preference).
• All-Purpose Flour: 1/2 cup (65 grams) for a tender, light custard base.
• Granulated Sugar: 1/2 cup (100 grams), to sweeten the batter just right.
• Large Eggs: 3, room temperature (adds richness and structure).
• Whole Milk: 1 cup (240 ml), or substitute with almond or oat milk for dairy-free.
• Heavy Cream: 1/2 cup (120 ml), for that creamy, luscious custard texture.
• Vanilla Extract: 1 teaspoon, preferably pure vanilla for depth of flavor.
• Salt: A pinch, to balance sweetness and enhance flavors.
• Unsalted Butter: For greasing the baking dish (about 2 tablespoons).
• Powdered Sugar: For dusting on top after baking (optional but recommended).

For best results, I recommend using fresh cherries in season, but frozen can work in a pinch (just thaw and drain well). If you want a gluten-free version, swapping all-purpose flour with almond flour or a 1:1 gluten-free blend works well, but the texture will be a bit denser. Also, using high-quality vanilla extract really brings out that cozy warmth in the custard.

Equipment Needed

• Oven: Preheated to 350°F (175°C).
• Mixing Bowls: One large for the batter, and another for prepping cherries.
• Whisk: For blending the batter until smooth (a hand whisk works fine; no fancy gadget needed).
• Baking Dish: A 9-inch (23 cm) round or oval ceramic or glass dish is ideal. I’ve tried cast iron skillets too, and they work well for a rustic look.
• Measuring Cups and Spoons: Precision matters here to get that custard just right.
• Sifter or Fine Mesh Strainer: Optional, for dusting powdered sugar evenly.

If you don’t have a ceramic dish, a glass pie plate or even a non-stick metal pan will do the trick. I suggest greasing your dish thoroughly with butter to prevent sticking and add flavor. Using a whisk over an electric mixer helps avoid over-aerating the batter, keeping the custard silky instead of fluffy.

Preparation Method

1. Preheat the Oven: Set your oven to 350°F (175°C). Butter your 9-inch (23 cm) baking dish generously, making sure to cover the bottom and sides to prevent sticking.
2. Prep the Cherries: Wash and pit about 2 cups (300 grams) of fresh cherries. Leaving them whole ensures a juicy pop in every bite. Spread the cherries evenly across the bottom of the prepared dish.
3. Make the Batter: In a large bowl, whisk together 3 large eggs and 1/2 cup (100 grams) granulated sugar until combined and pale, about 2 minutes.
4. Slowly add 1/2 cup (65 grams) all-purpose flour and a pinch of salt, whisking until smooth with no lumps.
5. Add Liquids: Pour in 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, and 1 teaspoon vanilla extract. Whisk until fully incorporated and silky smooth. The batter should be thin, almost like heavy cream.
6. Pour Batter Over Cherries: Gently pour the batter over the cherries in the baking dish. Let it rest for 5 minutes to allow the batter to settle around the fruit.
7. Bake: Place the dish in the preheated oven and bake for 35-40 minutes. The clafoutis is done when it’s puffed slightly, golden around the edges, and a toothpick inserted near the center comes out clean or with just a few moist crumbs.
8. Cool Slightly: Let the clafoutis cool for about 10 minutes before serving. It will deflate a bit but remain creamy and custardy.
9. Serve: Dust with powdered sugar if desired, and cut into wedges. Serve warm or at room temperature for best flavor.

Pro tip: If your clafoutis is browning too quickly, loosely cover it with foil halfway through baking. Also, don’t rush cooling—it helps the custard set perfectly. I find letting it rest makes all the difference between a runny mess and a smooth dessert.

Cooking Tips & Techniques

Getting that creamy custard texture in your cherry clafoutis is all about technique. Here are a few things I’ve learned the hard way:

• Whisk Batter Thoroughly: You want a smooth, lump-free batter. Whisking the eggs and sugar until pale helps incorporate air gently but doesn’t overdo it.
• Use Room Temperature Ingredients: Eggs and dairy at room temp blend better, resulting in a silky texture with no clumps.
• Don’t Overbake: The clafoutis should still jiggle slightly when you take it out; it will firm up as it cools. Overbaking leads to a rubbery texture.
• Pit Cherries Properly: Leaving pits in is traditional, but pitting cherries is kinder for guests and kids. I always pit mine to avoid surprises.
• Rest Batter Before Baking: Letting the batter sit for 5 minutes helps the flour hydrate and contributes to a tender custard.

Honestly, the first time I tried skipping the resting step, the texture was off—not quite custardy enough. Also, I learned that a gentle hand when mixing keeps the batter from becoming too airy, which would turn it cakey instead of creamy. Timing is key: multitask by prepping cherries while the oven preheats to save time.

Variations & Adaptations

This Easy Cherry Clafoutis recipe is super adaptable, so feel free to make it your own:

• Fruit Swaps: Substitute cherries with blueberries, raspberries, or sliced peaches. Just adjust baking time slightly if using juicier fruits.
• Gluten-Free Option: Use almond flour or a gluten-free flour blend in place of all-purpose flour. The texture will be a tad denser but still delicious.
• Dairy-Free Version: Swap milk and cream for coconut milk or almond milk with a splash of coconut cream to maintain richness.
• Flavor Twists: Add a tablespoon of almond extract or a sprinkle of cinnamon for a different aroma and warmth.
• Individual Portions: Bake in ramekins for personal servings, adjusting baking time to about 20-25 minutes.

Personally, I tried adding a splash of lemon zest once, and it brought a lovely brightness to the custard that paired beautifully with the cherries. Trying the recipe with frozen cherries worked too, but I made sure to drain them well to avoid a soggy base.

Serving & Storage Suggestions

Serve your cherry clafoutis warm or at room temperature—both are delightful! A light dusting of powdered sugar adds a pretty touch and a hint of sweetness. For an extra treat, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with a cup of strong coffee or a glass of dessert wine if you’re feeling fancy.

To store, cover leftovers tightly with plastic wrap or transfer to an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F or 150°C) for 10 minutes or in the microwave at medium power to preserve that luscious custard texture.

Over time, the flavors deepen, making the next-day clafoutis even more comforting. Just be mindful that it won’t stay as puffy but remains just as tasty.

Nutritional Information & Benefits

This cherry clafoutis is a relatively light dessert, especially compared to heavy cakes or pies. Per serving (assuming 6 servings), it contains approximately:

Calories	220
Protein	6g
Carbohydrates	30g
Fat	9g

Cherries add antioxidants and vitamin C, while eggs and dairy provide protein and calcium. This recipe can be made gluten-free or dairy-free to fit various dietary needs. Just remember, it does contain eggs and dairy unless substituted.

From a wellness perspective, this dessert strikes a lovely balance: satisfying your sweet tooth without going overboard on sugar or fat. It’s a treat that feels indulgent but isn’t too heavy, making it a great choice for mindful eating.

Conclusion

To wrap it up, this Easy Cherry Clafoutis with Creamy Custard is worth every minute you spend making it. It’s a recipe that’s approachable for beginners yet impressive enough to serve at any occasion. Feel free to tweak it with your favorite fruits or dietary swaps—the sky’s the limit!

Honestly, I love this clafoutis because it brings a little touch of French country charm to my kitchen without any fuss. Plus, it’s one of those desserts that invites everyone to gather round and savor something simple but special.

If you try this recipe, please share your experience! Comments, questions, or your own variations are always welcome. Happy baking, and here’s to many cozy moments with this creamy cherry custard delight!

FAQs

Can I use frozen cherries for this clafoutis?

Yes! Just make sure to thaw and drain them well to avoid excess moisture that can make the custard soggy.

Do I have to pit the cherries?

Pitting is recommended for safety and ease of eating, but traditional clafoutis sometimes leaves pits in for flavor. It’s your call!

Can I make this recipe dairy-free?

Absolutely. Substitute milk and cream with coconut or almond milk and add a bit of coconut cream for richness.

How do I know when the clafoutis is done baking?

It should be puffed, lightly golden around the edges, and a toothpick inserted near the center should come out clean or with a few moist crumbs.

Can I prepare the batter ahead of time?

You can mix the batter a few hours ahead and keep it covered in the fridge, but add the cherries just before baking for best results.

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