Cherry Clafoutis (French Baked Custard Dessert)
Why this recipe works
- Soft custard texture: Eggs, whole milk and flour create a lightly set batter that bakes around the cherries without becoming heavy.
- Fruit-led sweetness: The batter is gently sweetened, allowing ripe cherries and vanilla to carry the flavour.
- Classic baked finish: A hot oven helps the clafoutis puff at the edges while keeping the centre tender and slightly custardy.
Get the most out of this recipe
Timing notes
- Let it settle before serving: Rest the clafoutis for a few minutes after baking so the custard firms up slightly and slices more neatly.
- Serve warm or chilled: It is especially good warm, but can also be served chilled once the custard has fully set in the fridge.
- Best texture on the day: The puffed top will naturally deflate as it cools, so serve it soon after baking if you want the lightest texture.
Texture tips
- Whisk until lump-free: A smooth, thin batter gives the custard an even set and prevents pockets of flour in the finished dessert.
- Watch the centre: Bake until the edges are golden and the centre is just set; overbaking can make the custard firmer and less delicate.
Ingredient notes
- Choose firm cherries: Ripe but firm cherries hold their shape better during baking and keep the custard from becoming watery.
- Use sour cherries for sharper flavour: Sour cherries give a brighter, more tart fruit note and are a common variation on the classic version.
- Whole milk gives body: Whole milk helps the custard bake up creamy without needing cream.
Make-ahead tips
- Chill leftovers: Cool completely, cover and refrigerate for up to two days.
- Reheat gently: Warm chilled clafoutis in a 160°C (320°F) oven until heated through, or serve it cold.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Pit the cherries and set aside.
- Butter a baking dish, then scatter the cherries evenly over the base. Set the dish on a baking tray to catch any drips.
- In a mixing bowl, whisk the sugar and flour together, then whisk in the eggs until smooth. Gradually whisk in the milk and vanilla extract until you have a thin, lump-free batter.
- Pour the batter over the cherries. Bake for 30 to 35 minutes until puffed, golden at the edges, and just set with a slight wobble in the centre.
- Cool for 5 to 10 minutes so the custard settles, then serve warm. It will deflate slightly as it cools, which is normal.
Recipe notes
Tips
- For the best texture, whisk until the batter is completely smooth, then let it sit for 5 minutes before baking so any bubbles rise to the surface.
- If the top is browning too quickly, move the dish to a lower shelf for the final 10 minutes of baking.
- Eggs should be fully cooked for anyone who is pregnant, elderly, very young, or immunocompromised; bake until the centre is set rather than wobbly.
Substitutions
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
- Replace Sweet cherries with Sour cherries for a sharper, more traditional-style fruit flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Reheat in a 160°C (320°F) oven for 10 to 12 minutes until warmed through, or serve chilled.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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