How many servings does this make?

Makes 6 servings using the pan or equipment listed.

Cherry Vanilla Clafoutis

By: Susan Updated on Sat, 10 Oct 2026 16:50:12 GMT Desserts

Tags: #cherry-vanilla-clafoutis

Pin it Share it Send it Print it Jump to recipe

Cherries sit in a thin vanilla batter that bakes into a soft custard-like dessert. The edges puff in the oven and settle as the clafoutis rests, so a slight dip after baking is expected.

Ingredients

400 g pitted cherries
3 large eggs
90 g sugar
80 g plain flour
250 ml whole milk
100 ml heavy cream
1 tsp vanilla extract
15 g butter
¼ tsp salt

Method

Heat oven to 180°C / 350°F. Butter a 23 cm shallow ceramic baking dish using the measured butter. Spread pitted cherries evenly across the base.
Whisk eggs and sugar until combined. Whisk in flour and salt until smooth.
Gradually whisk in milk, cream and vanilla to make a thin batter. Pour gently over the cherries.
Bake 30–40 minutes until puffed and golden around the edges and the center is set with a slight wobble. A knife inserted into the custard should not emerge coated with liquid batter.
Remove from the oven and allow the puffed edges to settle naturally.
Rest 15 minutes before spooning or cutting into six portions. The texture is a soft baked custard rather than a fluffy sponge cake.
Refrigerate covered leftovers within two hours for up to three days. Serve chilled or warm gently.

Pit the cherries

Removing the pits makes the dessert easier to eat. Pat very juicy cherries dry before spreading them in the dish so the custard is not diluted.

Use a shallow dish

A shallow 23 cm dish lets the custard set evenly around the fruit. A deep dish needs longer and can leave the center loose while the edges overcook.

Expect the puff to settle

The rise comes mainly from eggs and steam. As it cools, the clafoutis relaxes into a tender custard; it should not stay tall like a cake.

FAQs

How many servings does this make?: Makes 6 servings using the pan or equipment listed.
What should I check before serving?: Rest 15 minutes before spooning or cutting into six portions. The texture is a soft baked custard rather than a fluffy sponge cake.
How should I store leftovers?: Refrigerate covered leftovers within two hours for up to three days. Serve chilled or warm gently.

Cherry Vanilla Clafoutis

Prep time:: 15 min
Cook time:: 35 min
Total time:: 50 min
Servings:: 6

Print it Pin it Send it

Cherries sit in a thin vanilla batter that bakes into a soft custard-like dessert.

Ingredients

Ingredients
400 g pitted cherries
3 large eggs
90 g sugar
80 g plain flour
250 ml whole milk
100 ml heavy cream
1 tsp vanilla extract
15 g butter
¼ tsp salt

Instructions

1. Step 1: Heat oven to 180°C / 350°F. Butter a 23 cm shallow ceramic baking dish using the measured butter. Spread pitted cherries evenly across the base.

2. Step 2: Whisk eggs and sugar until combined. Whisk in flour and salt until smooth.

3. Step 3: Gradually whisk in milk, cream and vanilla to make a thin batter. Pour gently over the cherries.

4. Step 4: Bake 30–40 minutes until puffed and golden around the edges and the center is set with a slight wobble. A knife inserted into the custard should not emerge coated with liquid batter.

5. Step 5: Remove from the oven and allow the puffed edges to settle naturally.

6. Step 6: Rest 15 minutes before spooning or cutting into six portions. The texture is a soft baked custard rather than a fluffy sponge cake.

7. Step 7: Refrigerate covered leftovers within two hours for up to three days. Serve chilled or warm gently.

Good to know

Includes 15 minutes resting or cooling time.

Equipment

23 cm shallow ceramic baking dish, mixing bowl, whisk and cherry pitter or small knife.

Allergens

Always check labels if you have allergies.

Contains eggs, milk and wheat.