Clafoutis aux Cerises (Baked Cherry Custard)
Why this recipe works
- Soft custard centre: A thin batter of eggs, milk and flour sets gently around the fruit, giving the clafoutis its characteristic tender, custardy middle.
- Golden edges: Baking in a warm, buttered dish helps the edges puff and colour while the centre stays softly set.
- Simple ingredients: Everyday baking staples let the cherries remain the focus, with vanilla and a little sugar supporting their natural sweetness.
Get the most out of this recipe
Timing notes
- Let it settle before serving: A short rest after baking helps the custard finish setting and makes the texture smoother when spooned.
- Serve warm or at room temperature: Clafoutis is at its best once the initial heat has eased, when the fruit juices and custard texture are balanced.
- Best on the day it is baked: It keeps well enough for leftovers, but the lightest texture and cleanest fruit flavour come on the day of baking.
Texture tips
- Keep a slight wobble: Remove the clafoutis when the edges are golden and the centre still has a gentle wobble; it will firm up as it rests.
- Add the milk gradually: Whisking in the milk a little at a time helps prevent lumps and gives the batter a smooth, pourable consistency.
Ingredient notes
- Use ripe sweet cherries: The fruit is central to the dish, so choose cherries that are sweet, juicy and fully ripe rather than firm or underripe.
- Check for missed stones: After pitting, quickly check the cherries again before baking, especially if serving children or anyone who may struggle with stones.
- Whole milk gives the best texture: Whole milk adds enough richness for a tender custard without making the batter heavy.
Make-ahead tips
- Chill leftovers properly: Cool completely, then cover and refrigerate for up to 2 days.
- Reheat gently: Warm portions in a 160°C (320°F) oven until just heated through, or serve chilled or at room temperature.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Use a little of the unsalted butter to generously grease a baking dish, then set it in the oven for 2 minutes to warm.
- Pit the sweet cherries and scatter them evenly in the warm dish. Dot over the remaining butter in small pieces.
- In a mixing bowl, whisk the eggs with the caster sugar, vanilla extract and fine sea salt until the sugar looks mostly dissolved and the mixture is slightly foamy. Sift in the plain flour and whisk until smooth.
- Whisk in the whole milk a little at a time to make a thin batter. Pour the batter over the cherries.
- Bake for 30 to 35 minutes, until puffed and golden at the edges and the centre is just set with a slight wobble. Leave to cool for 10 minutes so it settles.
- Dust with icing sugar and serve warm or at room temperature.
Recipe notes
Tips
- For the best texture, avoid overbaking: the clafoutis should be set but still gently wobbly in the centre when you take it out.
- If serving to young children or anyone who may struggle with stones, take extra care when pitting the sweet cherries and check for any missed stones before baking.
Substitutions
- Replace vanilla extract with the same amount of vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar; whisk for an extra minute to help it dissolve.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Reheat portions in a 160°C (320°F) oven for 8 to 10 minutes, or serve chilled or at room temperature.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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