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Creamy French Clafoutis Recipe with Fresh Cherries and Vanilla Bean Custard

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A silky, custardy French dessert featuring fresh cherries nestled in a vanilla bean-infused batter. Perfect for a simple yet elegant treat that’s quick to prepare and delightful to serve.

Ingredients

Scale
  • 2 cups (about 300g) fresh cherries, pitted (Bing cherries recommended)
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup (240ml) whole milk (2% milk can be used for a lighter touch)
  • 1/2 cup (120ml) heavy cream
  • 1 whole vanilla bean, split and seeds scraped (or 1 teaspoon pure vanilla extract)
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your baking dish generously to prevent sticking and add richness to the crust. Set it aside.
  2. Rinse and pit 2 cups (about 300g) of fresh cherries. Set them aside in a bowl. Optionally, toss them lightly with a teaspoon of sugar for tart contrast.
  3. In a medium bowl, sift together 1/2 cup (65g) all-purpose flour and 1/3 cup (65g) granulated sugar to keep the batter smooth and lump-free.
  4. Split 1 vanilla bean lengthwise and scrape out the tiny seeds using the back of a knife. Add seeds to a small bowl and pour in 1 cup (240ml) whole milk and 1/2 cup (120ml) heavy cream. Warm gently over low heat until just warm but not boiling. Remove from heat and set aside.
  5. Crack 3 large eggs into a large mixing bowl. Beat until just combined, then gradually whisk in the warm milk and cream mixture with vanilla seeds.
  6. Slowly add the flour and sugar mixture to the wet ingredients, whisking continuously until smooth and slightly frothy. The batter should resemble a thin pancake batter.
  7. Arrange cherries evenly in the buttered baking dish, then pour the batter gently over them to avoid disturbing the fruit.
  8. Place the dish in the preheated oven and bake for 35-40 minutes, or until the clafoutis is puffed up, golden around the edges, and a toothpick inserted near the center comes out clean.
  9. Let the clafoutis rest for 10-15 minutes before serving. It will deflate slightly, leaving a creamy custard texture underneath a golden crust.
  10. Dust with powdered sugar if desired and enjoy warm or at room temperature.

Notes

Use room temperature eggs for smooth custard. Avoid overmixing the batter to prevent rubbery texture. Fresh, firm cherries hold shape best. If edges brown too fast, tent with foil halfway through baking. Let cool before slicing for neat pieces. Frozen cherries can be used if thawed and drained well. Vanilla bean seeds provide deeper flavor than extract.

Nutrition

Keywords: clafoutis, French dessert, cherries, vanilla bean custard, creamy dessert, easy dessert, seasonal fruit dessert

Find it online: https://gleefulfork.com/creamy-french-clafoutis-recipe-with-fresh-cherries-and-vanilla-bean-custard/