If you are looking for a dessert that sings with the sweet juiciness of fresh fruit and the silky comfort of a warm custard, this Cherry Clafoutis (French Baked Fruit Custard) Recipe is pure magic. This classic French treat is easy to make with simple ingredients that come together to create a delicately fluffy, lightly sweetened custard studded with bursting cherries. Whether you’re aiming to impress guests or just craving a cozy homemade dessert, this cherry clafoutis delivers a perfect balance of rustic charm and elegant flavor that feels like a warm hug in every bite.
Ingredients You’ll Need
Gathering your ingredients for this Cherry Clafoutis (French Baked Fruit Custard) Recipe is straightforward, yet each plays a vital role in crafting the perfect texture and taste. The cherries bring natural sweetness and vibrant color, while the eggs, flour, and milk create the tender, custardy base that holds everything together.
- 3 cups cherries pitted: Use fresh, ripe cherries for the juiciest, most flavorful clafoutis; other fruits like apricots or berries work, too.
- 3 large eggs: These give the custard its rich, creamy structure and a slight lift.
- ¾ cup whole milk: Adds moisture and a smooth, tender crumb to the batter.
- ½ cup granulated sugar divided: Sweetens the custard and the fruit base separately for balanced flavor.
- 1 teaspoon vanilla extract: Adds warmth and depth to the custard’s flavor.
- ½ cup all-purpose flour: Helps set the custard and provides a light, tender texture.
- ¼ teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 tablespoon unsalted butter: For greasing the baking dish to prevent sticking and add subtle richness.
- Powdered sugar (optional): Perfect for dusting over the finished clafoutis to add a pretty, sweet finish.
How to Make Cherry Clafoutis (French Baked Fruit Custard) Recipe
Step 1: Prepare the Oven and Dish
Start by preheating your oven to 350 degrees Fahrenheit. Generously butter a shallow 9-inch baking or pie dish—this not only keeps the clafoutis from sticking but also adds a subtle richness to the crust edges. Once your dish is ready, evenly spread the pitted cherries over the bottom and sprinkle them with 2 tablespoons of sugar. This gentle sprinkle draws out the cherries’ natural juices, creating a sweet and tangy layer at the base.
Step 2: Whisk the Custard Batter
In a mixing bowl, whisk together the eggs and the remaining sugar until the mixture is pale and slightly thickened; this helps build a light, airy custard. Next, whisk in the milk and vanilla extract until fully combined and smooth. Now add in the flour and salt, whisking thoroughly to eliminate any lumps. The batter should look similar to crepe batter: smooth, flowy, and a little thick but pourable, ready to envelop the cherries in warm, custardy goodness.
Step 3: Bake to Perfection
Pour the batter carefully over the sugared cherries in the prepared dish. Place the dish in the oven and bake for 40 to 45 minutes. You’re looking for a puffed custard that is set in the center but still tender, with lightly golden edges that hint at caramelized flavor. Don’t worry when it deflates slightly once out of the oven—that’s completely normal and adds to its rustic appeal.
Step 4: Cool and Serve
Remove the clafoutis from the oven and allow it to cool just enough so it is warm but not too hot. If you like, dust the top with a light sprinkle of powdered sugar for an elegant touch that also adds a hint of sweetness. Your Cherry Clafoutis (French Baked Fruit Custard) Recipe is now ready to enjoy!
How to Serve Cherry Clafoutis (French Baked Fruit Custard) Recipe
Garnishes
A simple dusting of powdered sugar is classic, but feel free to get creative—fresh mint leaves, a dollop of whipped cream, or a scoop of vanilla ice cream all complement clafoutis beautifully. Each garnish brings a little extra contrast in texture and temperature, enhancing the dish’s cozy charm.
Side Dishes
While Cherry Clafoutis (French Baked Fruit Custard) Recipe stands wonderfully on its own, it pairs delightfully with a light salad of mixed greens or a cup of freshly brewed coffee or tea. For a more indulgent treat, a side of creamy crème fraîche or mascarpone adds a tangy richness that plays off the sweet custard effortlessly.
Creative Ways to Present
For a stunning presentation, serve individual portions in ramekins straight from the oven. Alternatively, top with toasted almonds or a drizzle of honey for added texture and hint of sweetness. Layering the cherries with different seasonal fruits also makes the dish visually striking and packed with diverse flavors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the clafoutis tightly with plastic wrap or transfer slices into an airtight container. Store in the refrigerator for up to 3 days. Its custardy texture stays lovely after a quick warm-up.
Freezing
Freezing isn’t ideal for clafoutis because the custard’s delicate texture can become watery after thawing, but if needed, wrap tightly and freeze for up to a month. Thaw overnight in the fridge before reheating gently.
Reheating
To bring your Cherry Clafoutis (French Baked Fruit Custard) Recipe back to life, warm individual slices in a low oven or microwave for short bursts until heated through. This helps preserve that inviting softness without drying out the custard.
FAQs
Can I use frozen cherries in this recipe?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture, which can make the batter too wet. Frozen cherries still give you that delightful burst of flavor.
Is it necessary to pit the cherries?
Yes, pitting cherries is highly recommended for this recipe to make eating easier and safer. The pits do add a hint of almond flavor when the clafoutis cooks traditionally, but most prefer to remove them for convenience.
Can I substitute milk with a dairy-free option?
You can! Almond milk, oat milk, or even coconut milk can work nicely here and will slightly alter the flavor, giving it a unique twist while keeping the custard creamy.
How do I know when the clafoutis is done baking?
The clafoutis should be puffed, lightly golden around the edges, and set in the middle but not dry. A gentle jiggle is okay, but it shouldn’t be liquidy or runny.
Can I use other fruits besides cherries?
Definitely. While cherries are traditional, apricots, blueberries, blackberries, peaches, or even sliced plums are fantastic alternatives that work just as well in this custard bake.
Final Thoughts
If you want a dessert that feels like a warm cuddle after a long day, you really can’t go wrong with this Cherry Clafoutis (French Baked Fruit Custard) Recipe. It’s simple and elegant, adaptable to whatever fruit is in season, and satisfies cravings for something both fresh and comfortingly sweet. Give it a try—you may just discover a new favorite to revisit time and time again.
Print
Cherry Clafoutis (French Baked Fruit Custard) Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This classic French Clafoutis recipe features juicy cherries baked in a delicate, custard-like batter. It’s a simple yet elegant dessert that showcases fresh seasonal fruit with a lightly sweetened, creamy texture. Perfect for a cozy gathering or a special occasion, this baked treat is traditionally made with cherries but can be swapped with other stone fruits or berries. The easy-to-follow steps make it accessible for bakers of all skill levels.
Ingredients
Fruit
- 3 cups cherries, pitted (or substitute with apricots or berries)
Batter
- 3 large eggs
- ¾ cup whole milk
- ½ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon unsalted butter, softened (for greasing)
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Generously butter a shallow 9-inch baking dish or pie dish to prevent sticking and enhance flavor.
- Arrange fruit and sugar: Spread the pitted cherries evenly over the bottom of the prepared baking dish. Sprinkle with 2 tablespoons of the granulated sugar to help macerate the fruit and add sweetness.
- Make the batter: In a mixing bowl, whisk together the eggs and remaining sugar until the mixture is pale and slightly thickened. This aerates the eggs for a lighter texture. Add the milk and vanilla extract and whisk until fully combined and smooth.
- Add dry ingredients: Gradually whisk in the all-purpose flour and salt until the batter is smooth and free of lumps, resembling a thin crepe batter consistency.
- Combine and bake: Carefully pour the batter over the sugared cherries in the baking dish, ensuring the fruit is evenly covered. Place the dish in the preheated oven and bake for 40 to 45 minutes, until the clafoutis is puffed, set in the center, and lightly golden around the edges.
- Cool and serve: Remove from the oven and let cool slightly—note that the clafoutis will deflate a bit as it cools, which is normal. Dust with powdered sugar before serving if desired. Serve warm or at room temperature.
Notes
- Traditional clafoutis uses cherries, but apricots, blueberries, raspberries, or other stone fruits work beautifully.
- The dessert puffs up during baking but will deflate slightly as it cools—this is expected and does not affect taste or texture.
- For extra flavor, you can add a splash of almond extract or a sprinkle of cinnamon to the batter.
- Serve warm for a comforting dessert or at room temperature for a more custard-like texture.
