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Easy Cherry Clafoutis Recipe with Creamy Custard Perfect for Beginners

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A simple and fuss-free cherry clafoutis with a silky custard texture, perfect for any occasion and beginner bakers. This dessert combines fresh cherries with a creamy custard for a comforting, melt-in-your-mouth experience.

Ingredients

Scale
  • 2 cups (300 grams) fresh cherries, pitted but left whole
  • 1/2 cup (65 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk (or almond/oat milk for dairy-free)
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons unsalted butter, for greasing
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23 cm) baking dish generously, covering the bottom and sides.
  2. Wash and pit about 2 cups (300 grams) of fresh cherries, leaving them whole. Spread the cherries evenly across the bottom of the prepared dish.
  3. 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. 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.
  6. 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. Place the dish in the preheated oven and bake for 35-40 minutes until puffed slightly, golden around the edges, and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  8. Let the clafoutis cool for about 10 minutes before serving. It will deflate slightly but remain creamy and custardy.
  9. Dust with powdered sugar if desired, cut into wedges, and serve warm or at room temperature.

Notes

Use room temperature eggs and dairy for a silky smooth batter. Do not overbake to avoid a rubbery texture. Let the batter rest for 5 minutes before baking to hydrate the flour and improve texture. If browning too quickly, cover loosely with foil halfway through baking. Fresh cherries are best, but frozen can be used if thawed and drained well. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, substitute milk and cream with plant-based alternatives.

Nutrition

Keywords: cherry clafoutis, cherry dessert, creamy custard, easy dessert, French dessert, baking, cherry recipe, custard dessert

Find it online: https://evabake.com/easy-cherry-clafoutis-recipe-with-creamy-custard-perfect-for-beginners/