Description
Classic French Cherry Clafoutis is a delightful baked dessert featuring fresh sweet cherries enveloped in a tender, custard-like batter. This rustic yet elegant dish is easy to prepare and perfect for showcasing seasonal cherries with a subtle hint of vanilla and almond extracts. Baked to a golden perfection in a buttered skillet, it’s best served warm with a dusting of powdered sugar.
Ingredients
Fruits
- 3 cups fresh sweet red cherries, washed, pitted, and left whole
Batter
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup all-purpose flour
- 1 pinch of salt
Others
- Butter, for greasing the skillet
- Powdered sugar, for dusting
Instructions
- Preheat the oven: Set your oven temperature to 350°F (180°C) to ensure it’s ready when you finish prepping the batter and cherries.
- Prepare the cherries: Wash and dry the cherries thoroughly. Pit them carefully, but leave each cherry whole for the best texture and presentation.
- Grease the skillet: Generously butter a 9-inch or 10-inch cast-iron skillet to prevent sticking and to add flavor.
- Make the batter: In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture turns pale and slightly frothy. Add vanilla extract and almond extract if using. Gradually whisk in the flour and salt to avoid lumps, then slowly incorporate the milk and heavy cream until the batter is smooth and has a consistency similar to thin pancake batter.
- Assemble the clafoutis: Evenly scatter the prepared cherries in the buttered skillet, then slowly pour the batter over the cherries, distributing it evenly.
- Bake: Place the skillet in the preheated oven and bake for 35 to 40 minutes. The clafoutis should puff up, become golden brown on top, and set in the center when done.
- Cool and serve: Remove from the oven and let it cool for 10 to 15 minutes. The clafoutis will deflate slightly as it cools, which is normal. Dust the top with powdered sugar before serving warm.
Notes
- Using a cast-iron skillet adds rustic flavor and ensures even baking, but any oven-safe buttered dish can be substituted.
- Heavy cream can be replaced with extra milk for a lighter version, though the texture will be less rich.
- Almond extract is optional but adds a wonderful nutty aroma that complements cherries beautifully.
- The batter consistency should be similar to thin pancake batter; if too thick, add a splash more milk.
- This dessert is best served warm but can be enjoyed at room temperature as well.
