📝 About This Recipe
Hailing from the Limousin region of France, this elegant yet rustic dessert is the ultimate celebration of summer's stone fruit harvest. It features plump, juicy cherries enveloped in a delicate, flan-like batter that puffs beautifully in the oven and settles into a silky, custard-rich finish. Traditionally made with unpitted cherries to preserve their deep almond-like essence, this dish strikes a perfect balance between sophisticated French pastry and comforting home cooking.
🥗 Ingredients
The Fruit Base
- 1.5 pounds Fresh Sweet Cherries (washed, stems removed; traditionally left unpitted for flavor)
- 1 tablespoon Unsalted Butter (softened, for greasing the baking dish)
- 2 tablespoons Granulated Sugar (for dusting the greased dish)
The Custard Batter
- 3 Large Eggs (at room temperature)
- 1/2 cup Granulated Sugar (plus extra for finishing)
- 1 1/4 cups Whole Milk (full fat is essential for the texture)
- 1/4 cup Heavy Cream (adds a luxurious richness)
- 2/3 cup All-Purpose Flour (sifted to prevent lumps)
- 1 tablespoon Pure Vanilla Extract (high quality)
- 1/2 teaspoon Almond Extract (enhances the cherry's natural stone fruit flavor)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 tablespoon Kirsch or Brandy (optional, for an authentic French touch)
Finishing Touches
- 2 tablespoons Confectioners' Sugar (for dusting before serving)
- 1/2 cup Creme Fraiche (for serving on the side)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a rack in the center position.
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2
Generously grease a 9-inch or 10-inch ceramic tart dish or cast-iron skillet with the 1 tablespoon of softened butter, ensuring all sides are coated.
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3
Sprinkle the 2 tablespoons of granulated sugar into the dish, tilting it to coat the bottom and sides evenly. Tap out any excess sugar.
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4
Spread the washed and dried cherries in a single, even layer across the bottom of the prepared dish. If you choose to pit them, ensure you drain any excess juice first.
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5
In a large mixing bowl, whisk the 3 eggs with the 1/2 cup of granulated sugar and the salt until the mixture is pale and slightly frothy, about 2 minutes.
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6
Whisk in the sifted flour gradually until a smooth, thick paste forms with no visible lumps.
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7
Slowly pour in the whole milk, heavy cream, vanilla extract, almond extract, and Kirsch (if using). Whisk gently until the batter is completely smooth and has the consistency of a thin crepe batter.
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8
Carefully pour the batter over the cherries in the dish. The fruit may shift slightly; just ensure they are relatively evenly distributed.
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9
Place the dish in the oven and bake for 40 to 45 minutes. The clafoutis is done when the edges are golden brown and puffed, and a toothpick inserted into the center of the custard comes out clean.
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10
The center should still have a very slight, gentle wobble when shaken—it will firm up as it cools.
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11
Remove from the oven and place on a wire rack. The dramatic puff will deflate slightly as it cools, creating a beautiful rustic look.
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12
Allow to cool for at least 15-20 minutes. Clafoutis is best served warm or at room temperature, never piping hot.
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13
Just before serving, use a fine-mesh sieve to dust the top generously with confectioners' sugar.
💡 Chef's Tips
For the most authentic flavor, leave the pits in the cherries; they contain amygdalin which releases a subtle almond aroma during baking. If you do pit the cherries, toss them with a teaspoon of flour before placing them in the dish to prevent the juices from bleeding into the custard. Avoid over-mixing the batter once the flour is added to prevent the clafoutis from becoming rubbery. Ensure your eggs and milk are at room temperature to achieve the smoothest possible emulsion for the custard. If the top is browning too quickly before the center sets, loosely tent the dish with aluminum foil for the last 10 minutes of baking.
🍽️ Serving Suggestions
A dollop of cold creme fraiche or lightly whipped unsweetened cream provides a perfect tangy contrast to the sweet fruit. Pair with a glass of chilled dessert wine, such as a Sauternes or a sweet Muscat. Serve alongside a small scoop of high-quality vanilla bean ice cream for a more indulgent treat. A cup of strong French press coffee or an Earl Grey tea complements the almond and cherry notes beautifully. If serving for brunch, a side of crisp, salty bacon offers a delightful savory counterpoint.