Ingredients
2 cups fresh or frozen cherries, pitted (if using frozen, do not thaw)
3 large eggs, room temperature
¾ cup granulated sugar
1 cup whole milk
½ cup all-purpose flour
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt
2 tablespoons unsalted butter, melted
Extra butter, for greasing the dish
Powdered sugar, for dusting (optional)
Note: Whole milk yields the richest texture, but 2% works in a pinch.
Instructions
Prep & Preheat
Heat your oven to 350°F (180°C). Generously butter a 20×20 cm (8×8-inch) glass or ceramic baking dish—this ensures easy release and even browning.
Arrange the Cherries
Scatter the pitted cherries evenly across the bottom of the prepared dish. If using frozen, spread them straight from the bag—no need to thaw.
Make the Batter
In a medium bowl, whisk the eggs and sugar vigorously until pale and slightly frothy (about 1–2 minutes).
Add the milk, vanilla, melted butter, and salt. Whisk to combine.
Gradually sift or whisk in the flour until the batter is completely smooth and free of lumps.
Pour & Bake
Gently pour the batter over the cherries—it will settle around them naturally.
Bake for 40–45 minutes, until the custard is set in the center (no jiggle), deeply golden on top, and slightly puffed at the edges.
Cool & Serve
Let cool for 10–15 minutes—the clafoutis will gently deflate, which is perfectly normal.
Dust lightly with powdered sugar just before serving, if desired.
Serving Suggestions
Serve warm with a dollop of crème fraîche or whipped cream
Pair with a cup of Earl Grey tea or café au lait
Enjoy for breakfast the next day—clafoutis reheats beautifully!
Garnish with a few fresh mint leaves or extra cherries for color
Frequently Asked Questions
Can I use other fruit?
Yes! Try blueberries, sliced peaches, plums, or blackberries—but keep total volume at 2 cups.
Why does it puff and fall?
The eggs create lift during baking, but as it cools, the custard settles into its signature dense-yet-tender texture. It’s supposed to!
Can I make it ahead?
Absolutely. Bake, cool, and store covered at room temperature for up to 2 days or refrigerate for 3. Reheat gently in a 300°F oven.
Do I need to pit the cherries?
Yes—traditional clafoutis uses unpitted cherries (the pits add almond-like flavor), but for safety and ease, we recommend pitting.
Allergy Information
Contains: Dairy, eggs, wheat
Gluten-free option: Use 1:1 GF flour blend
Vegetarian: Yes
Nut-free: Yes (unless cross-contaminated cherries)
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per serving, recipe serves 6)
Calories: 220
Protein: 6g
Fat: 8g (Saturated: 4g)
Carbohydrates: 32g
Fiber: 1g
Sugar: 22g
Sodium: 120mg
Values may vary based on fruit and milk type.
This Cherry Custard Bake is more than a dessert—it’s a quiet celebration of simplicity. With its golden crust, tender crumb, and bursts of tart-sweet cherry, it captures the soul of French country cooking without the fuss. So whether you’re using summer’s bounty or winter’s frozen stash, this one-bowl wonder proves that the most memorable desserts are often the easiest to make. Bon appétit!
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