Cherry Clafouti Recipe
Introduction
Cherry clafouti is a classic French dessert that beautifully showcases fresh Bing cherries in a light, custardy batter. This simple yet elegant dish bakes up golden and slightly puffed, perfect for a cozy gathering or a special treat any time of year.
Ingredients
- 3 to 3 1/2 cups (480 to 560g) Bing cherries, pitted
- 3 large eggs, at room temperature
- 1 cup (227g) milk, lukewarm
- 2 tablespoons (28g) butter, melted
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/4 teaspoon almond extract, optional
- 3/4 teaspoon table salt
- 1/2 cup (99g) granulated sugar
- 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (28g) toasted sliced almonds, to garnish the top, optional
Instructions
- Step 1: Preheat the oven to 450°F. Lightly grease a 9″ round cake pan that is at least 2″ deep. If your 9″ round pan isn’t deep enough, use an 8″ square pan instead.
- Step 2: Pit the cherries and spread them in a single layer to cover the bottom of the pan.
- Step 3: In a blender or food processor, blend the eggs, milk, melted butter, vanilla extract, almond extract (if using), salt, sugar, and flour until the batter is smooth and frothy. Alternatively, beat the liquid ingredients by hand or with a mixer, then whisk in the sugar and flour quickly to combine.
- Step 4: Pour the batter evenly over the cherries in the pan.
- Step 5: Bake on a lower-middle oven rack for 20 minutes at 450°F.
- Step 6: Lower the oven temperature to 350°F and continue baking for about 20 more minutes, until the top is lightly browned and a cake tester inserted in the center comes out mostly clean.
- Step 7: Remove the clafouti from the oven and let it rest for 10 minutes before cutting and serving.
- Step 8: If desired, garnish the top with toasted sliced almonds before serving.
Tips & Variations
- Use fresh, ripe Bing cherries for the best flavor, or substitute with other sweet cherry varieties if unavailable.
- For a nut-free version, omit the almond extract and toasted almonds garnish.
- If you prefer a deeper almond flavor, replace the vanilla extract with 1 1/4 teaspoons almond extract.
- Make sure to pit the cherries carefully to avoid any bitter pits in your clafouti.
Storage
Store any leftovers covered tightly in the refrigerator for up to 2 days. To reheat, warm individual portions gently in a microwave or a low oven until just warmed through. Clafouti is best enjoyed fresh but can be enjoyed chilled as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherries for clafouti?
Yes, you can use frozen cherries, but be sure to thaw and drain them well before using to avoid excess moisture, which could make the clafouti too watery.
What does clafouti taste like?
Clafouti has a delicate, custard-like texture with a subtle sweetness. The baked cherries add natural fruity tartness, balancing the richness of the batter.
Print
Cherry Clafouti Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Cherry Clafouti is a classic French dessert featuring tart Bing cherries baked in a rich, custard-like batter. This easy-to-make dish combines the natural sweetness of cherries with a light, vanilla-infused batter, producing a delightfully tender and slightly golden treat that’s perfect for any season or occasion.
Ingredients
Fruit
- 3 to 3 1/2 cups (480 to 560g) Bing Cherries, pitted
Batter
- 3 large eggs, at room temperature
- 1 cup (227g) milk, lukewarm
- 2 tablespoons (28g) butter, melted
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/4 teaspoon almond extract (optional)
- 3/4 teaspoon table salt
- 1/2 cup (99g) granulated sugar
- 3/4 cup (90g) King Arthur Unbleached All-Purpose Flour
Garnish
- 1/4 cup (28g) toasted sliced almonds (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 450°F (232°C). Lightly grease a 9″ round cake pan that is at least 2″ deep. If your round pan is shallower, opt for an 8″ square pan that is at least 2″ deep to accommodate the batter properly.
- Arrange Cherries: Pit the Bing cherries thoroughly and place them in a single layer at the bottom of the prepared pan, ensuring they cover the surface evenly.
- Make the Batter: Using a blender or food processor, blend the eggs, lukewarm milk, melted butter, vanilla extract, almond extract (if using), salt, sugar, and flour together until the mixture is smooth and frothy. Alternatively, if using a mixer, beat the liquid ingredients first, then add sugar and flour, whisk quickly to combine well without overmixing.
- Combine and Pour: Pour the prepared batter evenly over the layer of cherries in the pan, ensuring the cherries are evenly covered.
- First Bake: Place the pan on the lower-middle rack of your preheated oven and bake at 450°F for 20 minutes. This high initial temperature helps set the clafouti.
- Second Bake: Reduce the oven temperature to 350°F (177°C) and continue baking for another 20 minutes or until the top is lightly browned and a cake tester or toothpick inserted into the center comes out mostly clean.
- Cool Slightly: Remove the clafouti from the oven and let it rest for about 10 minutes before cutting and serving. This resting helps the custard set fully.
- Optional Garnish: Sprinkle toasted sliced almonds over the top for a bit of crunch and added flavor, if desired.
- Serve: Slice and serve warm or at room temperature, enjoying this elegantly simple dessert.
Notes
- Use ripe, fresh Bing cherries for best flavor.
- Pitting cherries can be time-consuming; consider using a cherry pitter to speed up the process.
- If almond extract is unavailable or unwanted, it can be omitted without greatly affecting the flavor.
- Serve clafouti slightly warm to appreciate the custard texture fully.
- This recipe can be adapted to use other stone fruits, like apricots or plums, if cherries are out of season.
- Leftovers can be refrigerated for up to 2 days and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Cherry Clafouti, French dessert, baked cherry custard, fruity dessert, easy cherry recipe
