Cherry Clafoutis Recipe
- Daniel
- 4 hours ago
- 3 min read
A friend of mine gifted me a can of pitted cherries in syrup, and I immediately knew what I wanted to make. Cherry clafoutis. It is one of those desserts that looks simple, almost too simple, but carries a lot of memory for me.
I had this in Paris back in January. It was cold, the kind of cold that makes you slow down, and I remember sitting in an old restaurant, ending the meal with a warm clafoutis. Soft, slightly wobbly, and comforting. It stayed with me.
Clafoutis comes from the Limousin region of France and is traditionally made with whole cherries baked in a custard-like batter. It is not meant to be a cake, even though many people treat it like one.
It sits somewhere in between a custard and a pancake. Rustic, forgiving, and meant to be enjoyed without overthinking. In fact, the traditional version even keeps the cherry pits for extra flavor, though we skip that here for obvious reasons.
What I love about this dessert is how humble it is. No fancy layers, no decorations needed. Just good ingredients baked together into something warm and satisfying.
If you have a can of cherries sitting around, or even fresh ones, give this a try. Just remember, you’re not baking a cake. You’re making a custard that happens to hold its shape.
Ingredients:
(Serve 4)
Pitted Cherries in Syrup, 440g | 1 Can
Unsalted Butter, 40g + More For Greasing
Eggs, 2
Granulated Sugar, 50g
Pure Vanilla Paste, 1 TSP
Kirsh / Rum, 2 TBSP
Whole Milk, 200g
Unbleached All Purpose Flour, 50g
Sea Salt, Pinch
Icing Sugar, For Dusting
Equipment:
Oven
Baking Dish (I am using Staub's Oval 1.1L Baking Dish)
Stand / Hand Mixer
Sauce Pot
Directions:
Prepare the cherries
Drain the canned cherries and reserve the syrup.
Set the cherries aside to remove excess moisture.
If desired, reduce the syrup in a pan until thickened to use as a glaze later. Optional: Make a Simple Cherry Compote (If Not Using Canned) Prepare the cherries If using fresh or frozen cherries, remove the pits if needed. Cook the compote Add the cherries to a saucepan over medium heat. Add a splash of water, some sugar, and a squeeze of fresh lemon juice. Simmer gently Cook until the cherries soften and release their juices. Continue cooking until the liquid thickens slightly and becomes syrupy. Cool before using Remove from heat and let it cool slightly before adding to the batter. Optional glaze You can reserve some of the syrup and reduce it further to brush over the clafoutis after baking.
Brown the butter
Melt butter in a saucepan over medium heat.
Continue cooking until the butter foams and the milk solids turn lightly golden and nutty.
Remove from heat immediately and let it cool slightly.
Preheat the oven
Preheat your oven to 170°C / 338°F.
Lightly grease your baking dish with butter.
Make the batter
Whisk the eggs until light and foamy.
Add sugar and vanilla, and continue whisking until pale.
Add the liqueur and milk, and mix until combined.
Whisk in the browned butter, including the milk solids.
Add flour and salt, and mix until you have a smooth, slightly runny batter.
Assemble
Spread the cherries evenly in the greased baking dish.
Pour the batter gently over the cherries.
Bake
Bake for 30 to 35 minutes until the edges are golden brown and the center is still slightly wobbly.
Do not overbake. The center should feel custardy, not firm like a cake.
Finish
Brush with the reduced cherry syrup if using.
Dust lightly with icing sugar.
Serve
Serve warm for a soft custard texture or chilled for a firmer set.
Best to have this warm...
I'm in heaven...
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