Sweet Dark Cherry Clafouti

Baking, Cook, Desserts, In Season, Recipes, Spring

Sweet Dark Cherry Clafouti

Ripe cherries are one of spring’s greatest treats. Here, the sweet, dark fruits are baked into a clafouti, a rich but simple custard that perfectly showcases their bright flavors.


Sweet Dark Cherry Clafouti


Unsalted butter for greasing

1 lb. (500 g.) dark sweet cherries, pitted

1 cup (8 fl. oz./250 ml.) whole milk

1/4 cup (2 fl. oz./60 ml.) heavy cream

1/2 cup (1 1/2 oz./45 g.) sifted cake flour

4 large eggs, at room temperature

1/2 cup (4 oz./125 g.) granulated sugar

1/8 tsp. salt

1/2 tsp. pure almond extract

Confectioners’ sugar for dusting


Position a rack in the upper third of the oven and preheat to 350 degrees F (180 degrees C). Butter a shallow 1 1/2-qt. (1.5-l.) baking dish. Arrange the cherries in the prepared dish.


In a saucepan over medium-low heat, heat the milk and cream until small bubbles appear around the edges of the pan. Remove from the heat and vigorously whisk in the flour, a little at a time, until no lumps remain.


In a bowl, whisk together the eggs, granulated sugar and salt until creamy. Whisk in the milk mixture and the almond extract. Pour over the cherries. Place the dish on a baking sheet. Bake until browned, 45-55 minutes. Transfer to a rack to cool. Dust with confectioners’ sugar and serve warm. Serves 6.

5 comments about “Sweet Dark Cherry Clafouti

  1. Sue Ellen

    Oh my gosh…baked this afternoon. It is absolutely delicious! My picky husband loved it. Plan on using fresh peaches for my next endeavor. Very easy recipe!

  2. Sue Ellen

    This is an absolutely wonderful recipe. I have made it with cherries and peaches so far. Both are heavenly. I have used a 10″ Emile Henry pie dish as well as the
    8×8 baking dish which was suggested. Both work fabulously. We enjoy this for breakfast and for dessert after dinner. I love this recipe because it does not require lots of heavy cream and sugar. It’s just perfect. This has become one of my favorites and I have only used it for several weeks. Cooking time is approximately 51-52 minutes. There are many recipes for Clafoutis; however, this is the best by far!!

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