Lead image for recipe Cherry Clafoutis

Cherry Clafoutis

A French Dessert with an Egg Custard Texture and Sweet Baked Cherries

This should be cooked in a preheated cast iron skillet. It can be made in a 10-inch or a 12-inch skillet. An individual portion can be made in a mini 5-inch skillet (be careful to not overfill, the mini skillet is shallow). It doesn’t keep well for leftovers so only make what will be eaten right away.

Pronounced klah-foo-TEE. Clafoutis is a specific type of flaugnarde made with cherries.

References and inspiration from:

  • Yield

    6 servings when cooked in a 12-inch skillet

    4 servings when cooked in a 10-inch skillet

    1 serving when cooked in a 5-inch skillet

  • Prep Time
    PT15M
  • Cook Time
    PT30M
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Required Equipment

Ingredients

Preparation

  • Preheat oven
    Preheat the oven to 375°F with the cast iron skillet in the oven on a middle rack and another rack placed below.
    • Remove cherry pits
      Wash the cherries and remove the pits. An OXO cherry pitter works well for this.
      • About 3 cups of dark cherries
    • Blend the batter
      Add eggs, sugar, half-and-half, flour, salt, and almond extract in a blender and blend until smooth.
      • 6 eggs
      • 150 grams of sugar
      • 240 grams of half-and-half or whole milk
      • 90 grams of all-purpose flour
      • 3 grams of salt
      • 1.5 teaspoons of almond extract

    Bake

    • Add everything into pan
      Remove the skillet from the oven and melt the butter in the pan. Swirl around to coat the bottom and up the sides. Spread out the cherries in the skillet and then pour over the batter.
      • Batter
      • Pitted cherries
      • 3 tablespoons of unsalted butter
    • Bake
      Place a baking sheet on the lower rack to catch drips. Put the skillet in the oven and bake for 26 to 30 minutes (about 20 minutes for an individual serving). After 20 minutes of baking (15 minutes for an individual serving) sprinkle a thin layer of sugar over the top of the clafoutis. Remove when browned and be careful not to overcook and burn the edges.
      • Sugar
    • Serve
      Allow to cool slightly before serving. Slice into wedges. Top with powdered sugar or a crunchy finishing sugar.
      • Powdered sugar or your favorite crunchy sugar for topping