Cherry Clafouti Recipe

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Tickie Young


Puffed French custard cake. In France, it is customary to serve clafouti with cherry pits intact. For ease at the table, and to ensure dental safety, make sure to pit the cherries or forewarn your guests of the tradition.

Good on a holiday table.

★★★★★ 1 vote
10 Min
55 Min


1 Tbsp
softened butter
1 c
whole milk
1/4 c
heavy cream
2/3 c
all-purpose flour
3 large
2 tsp
vanilla extract
1/2 tsp
almond extract
1/4 tsp
4 c
sour or dark cherries (preferably pitted)
1 Tbsp
powdered confectioner's sugar


1Preheat an oven to 350F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
2In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla and almond extracts, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
3Transfer the dish to a heatproof surface and arrange the cherries over the hot batter. Pour the remaining batter over the cherries and bake for 35-40 minutes, until a knife inserted in the center comes out clean.
4Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm. This cherry clafouti recipe makes 8 servings.

About this Recipe

Course/Dish: Cakes
Hashtags: #holiday, #cherries