French Clafoutis Recipe: A Classic Cherry Custard Dessert
When you think of French home cooking, the French clafoutis often appears as a humble yet elegant dessert. This sweet treat combines fresh cherries with a light, custard‑like batter that bakes into a dish resembling a flan‑pancake hybrid. Whether you have watched Martha Stewart demonstrate how to make a clafoutis on a cooking show or you have seen Michel Roux demonstrating his technique in a culinary class, the fundamentals remain the same. Below is an easy‑to‑follow guide that lets you recreate this classic at home.
Ingredients for a Traditional French Clafoutis
- 12 oz (340 g) fresh cherries, pitted – this Cherry is the star of the dish.
- 3 large eggs
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) heavy cream
- ⅓ cup (65 g) granulated sugar
- ¼ cup (30 g) all‑purpose flour
- ¼ cup (25 g) almond flour (optional for extra flavor)
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting
All ingredients should be at room temperature before you begin. This ensures a smooth batter without lumps.
Equipment Needed
- 9‑inch (23 cm) round baking dish or a cast‑iron skillet
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Oven preheated to 350 °F (175 °C)
Step‑by‑Step Instructions
- Prepare the cherries. Rinse the cherries, remove stems, and pit them. If you prefer a sweeter result, toss the pitted cherries with a tablespoon of sugar and let them sit for 10 minutes.
- Butter the baking dish. Brush the bottom and sides of the dish with melted butter. This helps the cl
