Cherry Clafouti

A simply inspiring French dessert. 

Served warm or at room temperature. Either way, you are going to be delighted.
Cherry Clafouti
8 servings
Recipe from Bon Appetit

1lb. fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed and drained
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
Powdered sugar
Special Equipment: 10″ springform cake pan or eight 2/3 – or 3/4-cup ramekins or custard cups.

Preheat oven to 375 Degrees F.  Butter cake pan or ramekins.  Arrange cherries in a single layer in pan.
Combine milk and cream in a small saucepan; bring just to a simmer over medium heat.  Set aside.  Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend.  Gradually whisk in hot milk mixture; whisk until custard is smooth.  Pour custard evenly over cherries in pan.  If necessary, gently shake pan to allow custard to settle.
Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan.  Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan).  Dust top with powdered sugar; cut into wedges and serve.

33 thoughts on “Cherry Clafouti

  1. This looks wonderful – I have made various clafouti, including a strawberry version recently that was OK. What I really like about this recipe is that I can use frozen cherries (already pitted, which can be a chore) and the individual servings are really cool!


  2. I've always wanted to make clafouti but have never gotten round to it. These look so delicious and I just happen to have some fresh cherries that I bought yesterday. Beautiful!


  3. LOL! We're on the same wave length as I just made this very recipe and am will be posting it Monday. It looks great and I know it's delicious!


  4. I have only had a clafouti one time and delightful was indeed the best way to describe it. I love how fruity and light they are.I'm so glad you had such a wonderful time on your trip. I'd love to hear about it some more when you get a chance (the highlights, etc.)


  5. Love your blog. I have several sour cherry trees in my orchard and have always made cherry pie. I love clafouti…don't know why I've never thought to make one. I'll have to take cherries out of the freezer and make this.


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