French cherry clafoutis
A rustic French baked custard studded with fresh pitted cherries — somewhere between a pancake and a flan, and effortlessly impressive.
INGREDIENTS
• 1 pounds pitted cherries (fresh)
• 3 large eggs
• 0.8 cups whole milk
• 0.3 cups heavy cream
• 0.5 cups all-purpose flour
• 0.3 cups granulated sugar
• 1 teaspoons vanilla extract
• 0.3 teaspoons almond extract
• 0.3 teaspoons salt
• 1 tablespoons unsalted butter (for the dish)
• 1 tablespoons powdered sugar (to finish)
STEPS
1. Pit the cherries and rest the batter: Using your cherry pitter, remove the stones from 1 pounds pitted cherries (fresh) and set aside. Traditional clafoutis is made with whole unpitted cherries, but pitting makes it far more enjoyable to eat — especially for guests. In a blender or large bowl, combine 3 large eggs, 0.8 cups whole milk, 0.3 cups heavy cream, 0.5 cups all-purpose flour, 0.3 cups granulated sugar, 1 teaspoons vanilla extract, 0.3 teaspoons almond extract, and 0.3 teaspoons salt. Blend or whisk until completely smooth with no flour lumps. Let the batter rest so the flour hydrates fully and any bubbles settle — this gives you a silkier, more even custard.
2. Preheat oven and prepare the dish: Preheat your oven to 375°F (190°C). Generously butter a 9 or 10-inch round baking dish, cast iron skillet, or ceramic gratin dish with 1 tablespoons unsalted butter (for the dish), making sure to coat the sides well. A well-buttered dish ensures clean edges and easy serving.
3. Arrange the cherries: Scatter the pitted cherries in a single, even layer across the bottom of the prepared dish. Try to keep them fairly close together — you want cherry in almost every bite.
4. Pour the batter: Give the rested batter a gentle stir, then slowly pour it over the cherries. The cherries will float up slightly — that's perfectly normal. The batter should come about halfway up the sides of the dish.
5. Bake until puffed and golden: Bake in the centre of the oven until the clafoutis is puffed, set in the middle, and deep golden on top. It should wobble just slightly when you gently shake the dish — like a just-set custard. A skewer inserted in the centre should come out clean.
6. Rest before serving: Remove from the oven and let the clafoutis rest. It will deflate as it cools — this is completely normal and part of its charm. The texture firms up as it settles, making it easier to slice cleanly.
7. Dust and serve: Dust generously with 1 tablespoons powdered sugar (to finish) just before serving. Serve warm or at room temperature, straight from the dish. Crème fraîche, lightly whipped cream, or a scoop of vanilla ice cream alongside makes it a proper dessert.
NOTES
**To pit or not to pit:** Purists insist on leaving the stones in (they say it adds flavor during baking). For a website recipe, pitted is always the better recommendation — your readers will thank you.
**Blender batter:** Using a blender gives the smoothest, most lump-free batter in seconds. If mixing by hand, sift the flour and whisk thoroughly.
**The rest matters:** Don't skip resting the batter. 30 minutes makes a noticeably silkier result.
**Dish size:** A wider, shallower dish gives you more surface area and a crispier top. A deeper dish will produce a more custardy, pudding-like centre — both are delicious.
**Make ahead:** Clafoutis can be baked up to a day ahead and gently rewarmed at 300°F for 10 minutes. Add the powdered sugar just before serving.