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Cherry Clafoutis

Cherry Clafoutis: An Irresistibly Easy French Delight

Enjoy this Cherry Clafoutis, a deceptively simple yet charming French dessert that combines juicy cherries with a rich almond-scented custard.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 ramekins
Course: Dessert
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 large Eggs Provides structure and richness.
  • 2 cups Whole Milk Add creaminess and moisture; substitute with low-fat milk for lighter clafoutis.
  • 1 cup Whole Milk Greek Yogurt Contributes tanginess and creaminess; can be replaced with regular yogurt.
  • 1 cup Granulated Sugar Sweetens the batter; adjust quantity to taste or substitute with honey or maple syrup.
  • 1 cup All-Purpose Flour Gives stability; for gluten-free, use a gluten-free flour blend.
  • 1 pinch Sea Salt Balances sweetness and enhances flavor.
  • 1 teaspoon Vanilla Extract Adds aroma and depth; can swap with almond extract.
  • 1 teaspoon Almond Extract Enhances the custard experience; optional.
  • 4 tablespoons Melted Butter Provides moisture and flavor; coconut oil can be used as a dairy-free alternative.
  • 1 tablespoon Lemon Zest For brightness; fresh lime zest is a suitable alternative.
For the Cherries
  • 2 cups Pitted Sweet or Tart Cherries Key fruit component; substitute with blueberries or other seasonal fruits.
  • 1 tablespoon Powdered Sugar For dusting before serving, optional.
  • 1/2 cup Toasted Sliced Raw Almonds For serving, adds crunch and nutty flavor; can replace with walnuts.

Equipment

  • medium bowl
  • Whisk
  • ramekins
  • Oven
  • sifter
  • Spatula

Method
 

Step‑by‑Step Instructions for Cherry Clafoutis
  1. In a medium bowl, whisk together the eggs and granulated sugar until well combined. Gradually add the whole milk and Greek yogurt, mixing until smooth. Sift in the all-purpose flour with a pinch of sea salt, and fold gently until just combined. Stir in the melted butter and lemon zest, cover, and let rest for 30 minutes.
  2. Preheat your oven to 350°F (175°C). Grease eight 6-ounce ramekins generously with butter.
  3. Evenly distribute the batter among the greased ramekins, filling each about halfway. Nestle the pitted cherries on top in a decorative fashion.
  4. Bake for 30–35 minutes until edges are golden brown and the custard is set but slightly wobbly in the center.
  5. Allow to cool for about 10 minutes before serving.
  6. Dust with powdered sugar and garnish with toasted almonds and extra cherries before serving.

Nutrition

Serving: 1ramekinCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

This clafoutis can be customized with various fruits. Allow the batter to rest for enhanced texture.

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