Cherry Clafoutis

Nov 3, 2026 · By VanillaGoods

Dessert Custards puddings creams Vanilla: Extract Easy

A baked pancake-style custard of eggs, milk and a little flour poured over fruit and puffed until golden. Served warm, it falls to a creamy, flan-like center. Makes 8 slices in about 1 hr 15 min.

Prep 15 min

Cook 40 min

Cooling 20 min

Total 1 hr 15 min

Yield 8 slices

Ingredients

Adjust yield

slices

16 oz (450 g)sweet dark cherries, pitted
½ tbsp (10 g)unsalted butter, for the dish
3 (150 g)eggs
6 tbsp (80 g)granulated sugar
½ cup (60 g)all-purpose flour
1 pinchsalt
1 cup (250 ml)whole milk
7 tbsp (100 ml)heavy cream
1 tsp (5 ml)vanilla extract
1 tbsp (15 ml)kirsch (optional)
1 ½ tbsp (10 g)powdered sugar

Fresh ingredient guides

CherriesHow to pick, season & nutrition · 88 kcal per 140 g

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Instructions

Heat the oven to 375 F (190 C). Butter a 10-inch (25 cm) baking dish and scatter the cherries over the bottom.
Whisk the eggs and sugar until smooth. Whisk in the flour and salt until no lumps remain.
Add the milk, cream, vanilla and kirsch, whisking until smooth.
Rest the batter 15 minutes, then pour it over the fruit.
Bake 35 to 40 minutes, until puffed, golden, and just set; a knife in the center should come out clean (about 170 F / 77 C).
Cool 20 minutes; it will sink slightly. Dust with powdered sugar and serve warm.

Tips

Traditional clafoutis leaves the pits in for more almond flavor; pit them for easy eating.
Resting the batter gives a smoother texture.
Serve the same day for the best puff.
Bake until the center is set and reads at least 160 F (71 C); keep chilled leftovers refrigerated.

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Recipe FAQ

How long does it take to make cherry clafoutis?

Plan on 15 minutes of prep and 40 minutes of cooking, plus 20 minutes to chill. The recipe makes 8 slices.

How should I store cherry clafoutis?

Refrigerate leftovers covered up to 2 days; reheat gently.

Can I make cherry clafoutis ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with black tea.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

210 Calories / serving

8.5g Fat

28.2g Carbs

5.1g Protein

20.8g Sugar

Whole recipe (8 servings): ~1680 cal · 68g fat · 226g carbs · 41g protein · 166g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.