Clafoutis aux Cerises (French Baked Cherry Custard)
Why this recipe works
- Classic custard method: A simple egg, milk and flour batter creates the signature clafoutis texture: softly set, lightly puffed and closer to a baked crêpe than a sponge cake.
- Fruit-led sweetness: Ripe cherries provide most of the flavour, while the modest sugar level keeps the dessert light rather than heavy.
- Straightforward preparation: The batter is whisked by hand and poured directly over the fruit, making this an approachable baked dessert with minimal technique.
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Ingredient notes
- Choose firm, ripe cherries: Use cherries that are sweet and juicy but still firm enough to hold their shape during baking.
- Check for stones carefully: Even when using a cherry stoner, inspect the fruit before baking so the finished dessert is safe and pleasant to eat.
- Whole milk gives the best set: Whole milk supports a tender, custard-like texture without making the batter overly rich.
Timing notes
- Serve warm or room temperature: Clafoutis is at its most tender after a short rest, once the puff has settled and the custard has finished setting.
- Let it settle before serving: A brief cooling time helps the slices hold together while keeping the texture soft and spoonable.
Texture tips
- Add the milk gradually: Whisking the milk into the flour paste a little at a time helps prevent lumps and gives a smooth, pourable batter.
- Look for a slight wobble: Remove the clafoutis when the centre is just set with a gentle wobble; overbaking can make the custard firm rather than tender.
Make-ahead tips
- Bake ahead if needed: The clafoutis can be baked in advance, cooled completely and refrigerated, then served chilled, at room temperature or gently reheated.
- Reheat gently: Warm slices in a 160°C (320°F) oven until just heated through, then dust with icing sugar before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Melt the unsalted butter and use a little to generously grease a baking dish, then set the dish in the oven for 2 minutes to warm.
- Stone the sweet cherries and scatter them evenly in the warm baking dish. Set aside while you make the batter.
- In a mixing bowl, whisk the egg with the caster sugar, vanilla extract and fine sea salt until smooth and slightly foamy. Sift in the plain flour and whisk until you have a thick, lump-free paste.
- Whisk in the whole milk a little at a time until the batter is smooth and pourable, then whisk in the remaining melted unsalted butter. Pour the batter over the cherries.
- Bake for 30 to 35 minutes, until puffed, golden at the edges, and the centre is just set with a slight wobble. Leave to cool for 5 minutes so it settles.
- Dust with icing sugar and serve warm or at room temperature. Slice and spoon out, making sure everyone gets plenty of cherries.
Recipe notes
Tips
- Warm the greased baking dish before adding the cherries; it helps the clafoutis start setting straight away and reduces sticking.
- If the top browns too quickly, loosely cover with foil for the final 10 minutes of baking.
- If serving to young children or anyone at risk, double-check the cherries for any missed stones before baking.
Substitutions
- Replace vanilla extract with 1 tsp vanilla bean paste for a more pronounced vanilla flavour.
- Replace caster sugar with granulated sugar; whisk a little longer to help it dissolve.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Reheat slices in a 160°C (320°F) oven for 8 to 10 minutes, or serve chilled or at room temperature; dust with a little more icing sugar just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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