Description
A custardy French dessert made with fresh cherries baked into a lightly sweetened vanilla-scented batter. This rustic dish, similar to one featured in NYT Cooking, is perfect served warm or chilled with a dusting of powdered sugar.
Ingredients
Scale
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/8 tsp almond extract (optional)
- 1/4 tsp salt
- 2/3 cup all-purpose flour
- 2 cups fresh sweet cherries, pitted (or frozen, thawed and drained)
- 1 tbsp unsalted butter (for greasing)
- Powdered sugar, for serving
Instructions
- 1. Preheat oven to 350°F (175°C). Generously butter a 9-inch pie dish or baking dish.
- 2. In a mixing bowl, whisk eggs and sugar until pale and frothy.
- 3. Add milk, cream, vanilla, almond extract (if using), and salt. Whisk to combine.
- 4. Gently whisk in the flour until smooth. The batter will be thin.
- 5. Scatter cherries evenly in the buttered dish. Pour the batter over the cherries.
- 6. Bake for 35–40 minutes or until puffed, golden, and a knife inserted near the center comes out clean.
- 7. Cool slightly before serving. Dust with powdered sugar and serve warm or chilled.
Notes
- Traditional clafoutis uses unpitted cherries in France, but for ease and safety, pitted cherries are common.
- Swap cherries for other stone fruit or berries in season.
- The texture is a cross between flan and pancake—delicate and creamy.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: clafoutis, custard dessert, cherry clafoutis, French dessert, NYT inspired