Cherry Clafoutis is a delightful French dessert that effortlessly combines simplicity and elegance. With its creamy custard base and bursts of juicy cherries, every bite is a harmonious blend of textures and flavors. Ready in just 10 minutes of prep and 30 minutes of baking, it’s a treat that’s as easy to make as it is impressive to serve.
The warm, golden top gives way to a soft, velvety interior, while the cherries add a sweet-tart tang that’s utterly irresistible. After a brief 40-minute rest, it’s perfect for savoring with a cup of tea or as a show-stopping dessert. This recipe is a celebration of comfort and sophistication in every bite.
Ingredients for Cherry Clafoutis
- 3 eggs
- 1 cup whole milk (can substitute with almond milk for a dairy-free option)
- ½ cup whole milk Greek yogurt (plain yogurt or sour cream also works)
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but adds a lovely flavor)
- ¼ cup melted butter (unsalted preferred)
- Zest of ½ lemon (adds a bright, fresh note)
- 1 cup pitted sweet cherries or tart cherries (fresh or frozen, thawed)
- Powdered sugar, for dusting
- Toasted sliced raw almonds, for serving (optional, for added crunch)
Step-by-Step Instructions
- Prepare the batter: In a medium bowl, whisk together the eggs, milk, yogurt, granulated sugar, flour, salt, vanilla extract, and almond extract until just combined. Stir in the melted butter and lemon zest until smooth. Cover the bowl with plastic wrap and let the batter rest for 30 minutes.
- Preheat the oven: While the batter rests, preheat your oven to 350°F (175°C). Lightly grease eight 6-ounce ramekins with butter or cooking spray.
- Assemble the clafoutis: Divide the batter evenly among the prepared ramekins. Arrange a layer of pitted cherries on top of the batter in each ramekin.
- Bake: Place the ramekins on a baking sheet and bake for 30 to 35 minutes, or until the edges are lightly golden brown and the center is barely set (it should jiggle slightly when shaken).
- Rest and serve: Remove from the oven and let the clafoutis cool for 10 minutes. Dust with powdered sugar and sprinkle with toasted sliced almonds before serving. Enjoy warm or at room temperature!
Perfect Pairings: Serving Suggestions
Cherry Clafoutis is a delightful dessert on its own, but you can elevate it with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve it with a side of fresh berries or a drizzle of honey. Pair it with a cup of coffee or tea for a cozy, satisfying treat.
Make It Your Own: Recipe Variations
Feel free to experiment with different fruits like blueberries, raspberries, or peaches for a seasonal twist. Swap almond extract for orange or lemon extract to change the flavor profile. For a richer version, use heavy cream instead of milk, or add a splash of liqueur like amaretto or kirsch to the batter.
Keep It Fresh: Storage and Reheating
Store leftover Cherry Clafoutis in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a 300°F oven for about 10 minutes or microwave individual portions for 20-30 seconds. Dust with powdered sugar and almonds just before serving to restore its fresh appeal.
Quick Tips: Time-Saving Hacks
To save time, use pre-pitted cherries or frozen cherries (thawed and drained). You can also prepare the batter the night before and let it rest in the fridge overnight. When ready to bake, simply pour it into the ramekins and add the cherries for a hassle-free dessert.
Essential Tools: Equipment Guidance
For this recipe, you’ll need eight 6-ounce ramekins, a medium mixing bowl, and a whisk. A silicone brush works well for greasing the ramekins, and a fine-mesh sieve is perfect for dusting powdered sugar. If you don’t have ramekins, a 9-inch pie dish can be used instead—just adjust the baking time to 40-45 minutes.
Cherry Clafoutis
Ingredients
- 3 eggs
- 1 cup whole milk
- ½ cup whole milk Greek yogurt
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup melted butter
- Zest of ½ lemon
- 1 cup pitted sweet cherries or tart cherries
- powdered sugar, for dusting
- Toasted sliced raw almonds, for serving
Instructions
- In a medium bowl, combine the eggs, milk, yogurt, granulated sugar, flour, salt, vanilla, and almond extract. Whisk until just mixed. Add the melted butter and lemon zest and stir until thoroughly combined. Cover with plastic wrap and let sit for 30 minutes.
- Preheat the oven to 350°F and grease eight 6-ounce ramekins.
- Divide the batter among the ramekins. Spread a layer of cherries on top of the batter.
- Bake for 30 to 35 minutes until lightly golden brown and barely set in the middle. Let sit for 10 minutes before serving.
- To serve, dust with powdered sugar and sprinkle with almonds.