Fresh Cherry Clafoutis Vanilla Bean

Silky vanilla custard studded with fresh cherries, baked until lightly golden and served warm or at room temperature.

# What You'll Need:

01 - 400 g (about 2 1/2 cups) fresh sweet cherries, pitted

02 - 3 large eggs

03 - 100 g (1/2 cup) granulated sugar

04 - 1 vanilla bean, split and seeds scraped

05 - 80 g (2/3 cup) all-purpose flour

06 - 1/4 teaspoon salt

07 - 250 ml (1 cup) whole milk

08 - 60 ml (1/4 cup) heavy cream

09 - 1 tablespoon unsalted butter, melted and cooled

10 - Butter for greasing

11 - 1 tablespoon powdered sugar, for dusting

01 - Preheat the oven to 180°C (350°F). Butter a 24 cm (9–10-inch) round baking dish or pie dish.

02 - Spread the pitted cherries evenly over the bottom of the prepared dish.

03 - In a mixing bowl, whisk together eggs and sugar until pale and slightly thickened.

04 - Add the vanilla seeds and whisk in the flour and salt until smooth.

05 - Gradually whisk in the milk, cream, and melted butter until the batter is well combined and free of lumps.

06 - Pour the batter evenly over the cherries in the baking dish.

07 - Bake for 35–40 minutes, or until the clafoutis is puffed, lightly golden, and just set in the center.

08 - Allow to cool for 15 minutes. Dust with powdered sugar before serving.

09 - Serve warm or at room temperature.

01 -

The custard hugs every cherry so perfectly, it’s as if summer itself made dessert for you.
It comes together in under an hour, and feels like something you’d find at a French countryside table.

02 -

I once tried to skip sifting the flour and ended up chasing lumps with my whisk far too long—never again.
Baking until just set makes all the difference: overbake and you lose that tender, custardy center.

03 -

If your cherries are very juicy, layer them on paper towels for a few minutes before baking to avoid a soggy bottom.
A truly well-greased dish is the easiest way to serve beautiful slices—don’t skimp on the butter.