Cherry clafoutis (clafoutis aux cerises in french)

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★★ Easy	1 hr	6–8	Beginner

Cherry clafoutis (clafoutis aux cerises in french) is a classic french dessert for summer that is pretty easy to make. It has actually fresh cherries in a rich custard that you can serve warm or at room temperature.
Traditional clafoutis is made with cherries that have still their pits that french say that make a difference in taste. I have used ready-made cherries that have already been pitted and preserved in a light syrup, though. It's so easy to make and so summerish that I could not resist to add it to my blog that time of the year! And if you are among the lucky ones that have a cherry tree, here's how to use your extra cherries :)

Happy & tasty summer !

Ingredients

• 150 g all-purpose flour

• 100 g sugar

• 3–4 eggs

• 50 cl milk

• Pinch of salt

• 1 tsp vanilla extract

• 50 g butter, softened

• 700 g cherries (fresh or preserved, pitted if preferred)

Instructions

1. Preheat oven: Set to 170°C (fan).

2. Prepare custard: In a bowl, beat the eggs with sugar until fluffy. Gradually add flour, salt, vanilla, and milk, mixing until smooth. Fold in softened butter.

3. Prepare dish: Butter a round baking dish. Spread the cherries evenly in the dish.

4. Assemble: Pour the custard mixture over the cherries.

5. Bake: Bake for about 50 minutes until the top is golden and the custard is set.

   • If the clafoutis browns too quickly, loosely cover with aluminum foil.

   • It may wiggle or puff slightly while baking; it will settle as it cools.

6. Cool and serve: Allow to cool slightly before serving. Can be enjoyed warm or at room temperature.

Tips & Variations

• Use fresh cherries for a classic taste or pitted canned cherries for convenience.

• Dust with powdered sugar before serving for a pretty finish.

• Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.