Cherry clafoutis (KLA-FOO-TEE) is a simple, quick, and delicious French creamy custard dish made traditionally with cherries but fully supportive of other stone fruits, berries and a number of fruits.

Classically, French clafoutis uses unpitted cherries, and while that’s a cracking fun dental adventure, we’re going with pitted cherries here.  The traditional recipes state the cherry pit both imparts more almond flavor and keeps the cherries from bleeding into the custard. Bleeding isn’t an issue with the use of a cherry pitter and leaving the cherries whole vs. slicing them. As for almond flavor, we are in favor! But we sneaked in a bit of extract as the cherry pits would never impart anywhere near the same flavor.

This can be served at any dinner party, and definitely on Tuesday nights for no reason. Cherries are in season which is reason enough to celebrate. As clafoutis is sometimes eaten for breakfast in France, we see no hindrance making it for dessert any old time.  






Cherry Clafoutis 


4 cups of dark cherries, pitted*
1 cup milk
1/4 cup heavy cream
1/2 cup + 1-2 tablespoon sugar for top
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2/3 cup flour
Butter for greasing baking dish


Preheat oven to 350 degrees

*Pit the cherries, placing pitted cherries in a separate bowl once pitted (the only foolproof way to ensure there are no missed pits). Set aside.

In a bowl, mix eggs, cream, 1/2 cup sugar, eggs, and vanilla and almond extracts. With a whisk, add flour and whisk until there are few to no lumps (all mixing can instead be done in a blender as well).

Butter a 9 inch glass pie dish or similar size ceramic baking dish.

Place cherries in dish to fill every spot in a single layer – making sure to eat any extras, baking takes energy and you need to replenish.

Pour the custard batter gently over the cherries to not move them around too much. Sprinkle 1-2 tablespoons over top of clafoutis to just lightly cover surface.

Bake for 35-40 minutes until center is just barely set, with a small wobble. You can also use a cake tester / toothpick and it should come out barely clean.

Serve warm, room temperature or chilled. It just works. Plan on it firming up a bit more if chilled.

Serving Note: because this custard holds together really well, you can bake in a square baking dish, and cut into small snack sized squares or to add to a desert table at a large gathering.  




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