Method
Prepare the dish and cherries
Heat the oven to 190°C (375°F). Use a 23 cm (9 in) shallow round ceramic baking dish (for 8 servings); for a scaled batch, choose a dish that keeps the fruit in one snug layer and the batter at a similar depth. Brush 15 g of unsalted butter over the base and sides, then sprinkle 12 g of granulated sugar for dish evenly over the butter. Rinse and dry 500 g of sweet cherries, remove the stems, pit them, and spread them in the dish in a single layer.
Mix and rest the batter
In a large bowl, whisk 90 g of all-purpose flour, 75 g of granulated sugar for batter, and 1 g of fine sea salt until evenly combined. Add 4 large eggs one at a time, whisking from the center outward to make a smooth, thick paste. Finely grate the zest from 1 lemon into the bowl. Pour in 300 ml of whole milk gradually while whisking, then stir in 5 ml of alcohol-free vanilla flavoring. Let the batter stand for 10 minutes; it should be thin and pourable, with no dry flour pockets.
10:00Bake until puffed and set
Pour the rested batter slowly over the cherries. Bake on the center rack for 35 to 40 minutes. Begin checking at 35 minutes: the edges should be puffed and deep golden, the center should no longer ripple like liquid when the dish is nudged, and an instant-read food thermometer inserted into the custard near the center should register at least 71°C/160°F. If needed, continue baking in 3-minute intervals until both the texture and temperature cues are met.
35:00Rest and serve warm
Set the dish on a rack and let the clafoutis stand for 15 minutes so the custard settles while remaining warm. Dust lightly with confectioners' sugar (optional), cut into portions, and serve straight from the baking dish while the center is tender and the cherries are juicy.
15:00
Smart Substitutions
- No sweet cherries? Use tart cherries for a sharper fruit flavor; the finished custard will taste less sweet.
- No whole milk? Use 2% milk for a slightly leaner custard that still sets cleanly.
- No alcohol-free vanilla flavoring? Use 1/4 teaspoon alcohol-free almond flavoring for 8 servings for a stronger cherry-almond aroma.
- Avoiding wheat flour? Use a cup-for-cup gluten-free baking flour blend with a neutral flavor.
Tips and Variations
- Dry the cherries thoroughly after rinsing; surface water can thin the custard around the fruit.
- Whisk the eggs into the dry ingredients before adding milk to build a smooth paste and prevent flour pockets.
- Dust with confectioners' sugar only after the 15-minute rest so the finish stays visible instead of dissolving immediately.
What Went Wrong?
- Center stays liquid Continue baking in short intervals and verify that the center reaches at least 71°C/160°F with a food thermometer.
- Texture is rubbery The custard baked too long; remove it once the center is set, no longer ripples like liquid, and has reached the safe temperature.
- Batter has flour pockets Whisk the eggs into the dry mixture first, then add the milk gradually instead of pouring it in all at once.
- Edges stick to the dish Cover the base and sides completely with butter and sugar, then loosen the rim gently after the resting time.
Nutrition Estimate
- Fiber: 2 g per serving
- Sodium: 102 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
