Cherry Clafoutis
User Reviews
5
Cherry Clafoutis
Description
This Cherry Clafoutis blends fresh pitted and halved sweet cherries coated in flour and lemon juice with a custard-style batter containing eggs, sugar, vanilla, cream, milk, and flour. The baking process caramelizes the butter-lined skillet base and yields a puffed, golden-brown custard with cherries evenly distributed throughout.
The dessert offers a creamy, tender texture contrasted by the burst of fresh cherries providing a mild tartness balanced by sugar and vanilla aroma. The gentle spice of cinnamon subtly enhances the fruit. The baked clafoutis has a slightly crisp top with a soft center, ideal for slicing into portions.
Typically served warm or at room temperature, it can finish a light meal or be enjoyed as a seasonal treat showcasing fresh cherries. Reheating is suggested to restore creaminess for leftovers kept refrigerated up to four days.
Ingredients
- 1 1/2 pounds sweet cherries pitted and halved (see note 1, fresh
- 1/2 cup + 2 teaspoons all-purpose flour divided
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cinnamon
- 4 large egg
- 2/3 cup granulated sugar
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2/3 cup milk whole
- 1 tablespoon butter
- 2 teaspoons powdered sugar for dusting
Instructions
- Adjust oven racks to upper and lower-middle positions. Place a 12-inch oven-safe skillet on the upper rack. Line a rimmed baking sheet with aluminum foil for easy cleanup and place on lower rack. Preheat the oven to 425 degrees.
- In a medium bowl, add cherries, 2 teaspoons flour, lemon juice, and cinnamon. Toss until evenly coated.
- In a large bowl, whisk together eggs, sugar, vanilla, and salt until pale and smooth, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until combined.
- Carefully remove skillet from oven (handle will be very hot). Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly).
- Immediately pour batter into skillet and top evenly with cherries (it's okay if some sink into the batter). Transfer skillet to upper rack.
- Bake until puffy and golden brown, about 18 to 22 minutes, rotating skillet halfway through baking time. The center of the clafouti should reach 195 degrees on an instant-read thermometer and the edges will be dark brown.
- Transfer to a wire rack and cool 25 minutes. Dust with powdered sugar. Slice into wedges to serve.
Notes
- Use a cherry pitter or a knife to remove pits; fresh cherries are preferred but frozen or canned cherries can be substituted if thawed and drained properly.
- This recipe yields one 12-inch skillet clafoutis sliced into about six or more servings depending on portion size.
- Leftovers store covered in the refrigerator for up to four days and reheat well in a microwave to restore texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 slice each)
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 385kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 186mg | 62% |
| Sodium | 188mg | 8% |
| Potassium | 369mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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